Vedge'S Seared French Beans With Caper Bagna Cauda

1. 1

   Combine 1/2 cup of the olive oil, the garlic, capers, 2 teaspoons of the pepper, 1 teaspoon of the salt, and the thyme in a food processor. Pulse until the mixture has a paste-like consistency. Set aside.

2. 2

   Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. When the oil begins to ripple, add the green beans, sprinkle with the remaining 1 teaspoon salt and 1 teaspoon pepper, and sear the beans until the skins get crinkly, 4 to 5 minutes. Turn the beans as little as possible to achieve a nice, even sear.

3. 3

   Transfer the beans to a serving dish and spoon the bagna cauda on top. Garnish with the lemon wedges if desired.

* Per serving · 4 servings · Values may vary.

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