Wax Beans and Celery with Anchovy Vinaigrette

1. 1

   Puree anchovies, garlic, lemon juice, vinegar, salt, and pepper in a blender until smooth.

2. 2

   With motor running, add oil in a stream.

3. 3

   Peel outer strings from celery ribs with a vegetable peeler, then halve ribs crosswise.

4. 4

   Thinly shave ribs along a thin edge with peeler into narrow ribbons and transfer to a large bowl of ice and cold water to crisp.

5. 5

   Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 5 to 6 minutes, then drain.

6. 6

   Toss warm beans, celery ribbons, and celery leaves with vinaigrette in a large bowl.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.