Ingredients

  • 5 anchovy fillets
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon white wine vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 55 milliliters olive oil, virgin
  • 2 ribs celery
  • 1 tablespoon celery leaves coarsely chopped
  • 675 grams wax beans trimmed

Directions

1. Purée anchovies, garlic, lemon juice, vinegar, salt and pepper in a blender until smooth. With motor running, add oil.
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 boiling salted water until just tender, then drain.
4. Toss warm beans, celery ribbons, and celery leaves with vinaigrette in a large bowl. Serve immediately.
5. Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
6. Celery can be ribboned 3 hours ahead and kept in ice water.
7. Beans are best when cooked just before serving, but can be boiled 1 day aead and chilled, covered. Bring to room temperature before dressing.

Notes
Serving Ideas:Original serves 6.


Categories
DishesSalads, Side
Keywords
Side DishesSalads
MacGourmet downloadWax Beans & Celery w/ Anchovy vinaigrette. To import, drag image to your MacGourmet recipe box.