Chef Ben Ford takes green and yellow wax beans to a new level, charring them just enough so they're still a little crunchy, and serving them with a chive-laced, lemony aioli.
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1 large egg
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 garlic cloves
1 teaspoon water
1/4 cup vegetable oil
3/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon minced chives
1 tablespoon minced dill
3/4 pound green beans
3/4 pound yellow wax beans
2 shallots, sliced into rings
Dill and parsley sprigs, for serving
How to Make It
In a blender, combine the egg with the lemon zest and juice, Dijon mustard, garlic and water and puree until smooth. With the machine on, drizzle in the vegetable oil and 3/4 cup of the olive oil until emulsified. Scrape the aioli into a bowl and stir in the minced chives and dill. Season the aioli with salt and pepper. Refrigerate until chilled, about 30 minutes.
Meanwhile, in a large saucepan of salted boiling water, blanch the green and yellow beans until they are just crisp-tender, about 2 minutes. Drain and cool under running water; pat thoroughly dry.
Light a grill and put a perforated grill pan on it to heat. In a large bowl, toss the beans with the shallots and the remaining 1 tablespoon of olive oil; season with salt and pepper. Spread the beans on the grill pan and grill over high heat until lightly charred on the bottom, about 3 minutes. Toss and grill for 30 seconds longer. Transfer the beans to a bowl and garnish with dill and parsley sprigs. Serve with the aioli.
The aioli can be refrigerated for up to 2 days.
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