Fresh beans make a beautiful crudité platter, but they can also be chopped and mixed together for a lovely late-summer salad, simply dressed with extra-virgin olive oil, Champagne vinegar and chopped herbs such as tarragon and chives.
More Summer Vegetable Recipes
1 large garlic clove, smashed
Pinch of salt
6 plump oil-packed anchovies, chopped
1/2 cup mayonnaise
1/3 cup finely chopped pitted green olives
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
1 1/2 pounds mixed beans, such as string beans, haricots verts, romano beans,
Dragon Tongues, yellow wax beans and purple beans
How to Make It
On a cutting board, mash the garlic with the salt to a paste. Add the anchovies and mash to a paste. Scrape the paste into a bowl and stir in the mayonnaise, olives, lemon zest and lemon juice. Gradually whisk in the olive oil. Cover the aioli with plastic wrap and refrigerate until chilled.
Meanwhile, fill a large bowl with ice water. Bring a large pot filled with 1 inch of salted water to a rolling boil. Spread the beans in a steamer basket and steam just until crisp-tender and the color is still vibrant, especially the purple beans (which turn green when fully cooked), 1 to 2 minutes. Immediately plunge the beans into the ice water to stop them from cooking further; let cool completely. Drain the beans and pat them dry. Transfer the beans to a platter and serve with the aioli.
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