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Mixed-Bean Crudités with Olive-Anchovy Aioli

Fresh beans make a beautiful crudite 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.


slideshow More Summer Vegetable Recipes


  • Total Time:
  • Servings: 4 to 6

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  • 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


  1. 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.
  2. 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.
Contributed By Photo © Con Poulos Published September 2011

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