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Categories:
parsley garlic salt mayonnaise Parmesan anchovy fillet lemon juice freshly ground black pepper green beans beans purple beans
Viewed: 59 - Published at: 5 years agoIngredients
- 1/2 cup packed fresh flat-leafed parsley leaves
- 2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1 cup mayonnaise
- 1 cup freshly grated Parmesan (about 3 ounces)
- 1 teaspoon mashed drained anchovy fillet, or to taste
- 3 tablespoons fresh lemon juice
- freshly ground black pepper to taste
- 1 pound green beans
- 1 pound wax beans
- 1 pound purple beans*
- 6 bunches assorted red and white radishes with tops*
- *available at specialty produce markets and some specialty foods shops
Method
- Chop parsley and mash garlic to a paste with salt.
- In a bowl stir together parsley, garlic paste, and remaining mayonnaise ingredients and season with salt if necessary.
- Mayonnaise may be made 1 week ahead and chilled, covered.
- Trim beans and have ready a large bowl of ice and cold water.
- In a large kettle of boiling salted water blanch green beans and wax beans separately 2 minutes, or until colors brighten but beans are still crisp, transferring to ice water to stop cooking.
- (Do not blanch purple beans or they will lose their color.)
- Drain beans and pat dry.
- Beans may be blanched 1 day ahead and chilled in sealable plastic bags.
- Trim radishes, leaving some small green leaves attached.
- Serve crudites with mayonnaise.
