Mixed-Bean Crudites with Olive-Anchovy Aioli

Name: Mixed-Bean Crudites with Olive-Anchovy Aioli
Ingredients: 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

9 ingredients

11 steps

Ingredients

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

Directions

1

On a cutting board, mash the garlic with the salt to a paste.
2

Add the anchovies and mash to a paste.
3

Scrape the paste into a bowl and stir in the mayonnaise, olives, lemon zest and lemon juice.
4

Gradually whisk in the olive oil.
5

Cover the aioli with plastic wrap and refrigerate until chilled.
6

Meanwhile, fill a large bowl with ice water.
7

Bring a large pot filled with 1 inch of salted water to a rolling boil.
8

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.
9

Immediately plunge the beans into the ice water to stop them from cooking further; let cool completely.
10

Drain the beans and pat them dry.
11

Transfer the beans to a platter and serve with the aioli.