Mixed-Bean Crudites with Olive-Anchovy Aioli

1. 1

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

2. 2

   Add the anchovies and mash to a paste.

3. 3

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

4. 4

   Gradually whisk in the olive oil.

5. 5

   Cover the aioli with plastic wrap and refrigerate until chilled.

6. 6

   Meanwhile, fill a large bowl with ice water.

7. 7

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

8. 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. 9

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

10. 10

    Drain the beans and pat them dry.

11. 11

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

* Per serving · 4 servings · Values may vary.

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