Shelling Bean, Haricots Verts & Zucchini Salad With Anchovies

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The vegetables:

2 pounds fresh cranberry or other beans, shelled

1/2 teaspoon kosher salt

1 pound thin, tender haricots verts, trimmed

4 medium zucchini

The marinade:

2 cloves garlic

1/2 teaspoon kosher salt + more to taste

1/3 cup extra-virgin olive oil

3 tablespoons fresh lemon juice + more to taste

1/2 teaspoon freshly ground black pepper + more to taste

2/3 cup julienned basil leaves

To finish:

2 ounces Parmesan cheese, shaved into curls using a vegetable peeler

15 anchovy fillets, preferably olive-oil packed (optional)

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