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garlic salt anchovies mayonnaise green olives lemon zest lemon juice extra-virgin olive oil mixed beans
Viewed: 71 - Published at: 2 years agoIngredients
- 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
Method
- 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.
- 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.
