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

Directions

WAX BEANS AND CELERY WITH ANCHOVY VINAIGRETTE:

Purée anchovies, garlic, lemon juice, vinegar, salt, and pepper in a blender until smooth. With motor running, add oil in a stream.

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

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

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

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.