Name: Wax Beans and Celery with Anchovy Vinaigrette
Yield: Makes 6 servings
Ingredients: 5 flat anchovy fillets; 2 small garlic cloves; 2 tablespoons fresh lemon juice; 1 teaspoon white-wine vinegar; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/4 cup extra-virgin olive oil; 2 celery ribs plus 1 tablespoon coarsely chopped celery leaves; 1 1/2 lb wax beans, trimmed

Anchovies really perk up plain wax beans, while celery adds a crisp, clean element to the dish.

Active time: 20 min Start to finish: 25 min

Cooks' notes:

• Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature before using. • Celery can be ribboned 3 hours ahead and kept in ice water. • Beans are best when cooked just before serving but can be boiled 1 day ahead and chilled, covered. Bring to room temperature before dressing.

Recipe notes

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