Wax Beans and Celery with Anchovy Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Anchovies really perk up plain wax beans, while celery adds a crisp, clean element to the dish. Active time: 20 min Start to finish: 25 min Ingredients:
5 flat anchovy fillets |
2 small garlic cloves |
2 tablespoons fresh lemon juice |
1 teaspoon white-wine vinegar |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/4 cup extra-virgin olive oil |
2 celery ribs plus 1 tablespoon coarsely chopped celery leaves |
1 1/2 lb wax beans, trimmed |
Directions:
1. Purée anchovies, garlic, lemon juice, vinegar, salt, and pepper in a blender until smooth. With motor running, add oil in a stream.
2. Peel outer strings from celery ribs with a vegetable peeler, then halve ribs crosswise. Thinly shave ribs along a thin edge with peeler into narrow ribbons and transfer to a large bowl of ice and cold water to crisp.
3. Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 5 to 6 minutes, then drain.
4. Toss warm beans, celery ribbons, and celery leaves with vinaigrette in a large bowl. Serve immediately.
5. Cooks' notes: Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature before using. Celery can be ribboned 3 hours ahead and kept in ice water. Beans are best when cooked just before serving but can be boiled 1 day ahead and chilled, covered. Bring to room temperature before dressing.
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