Ingredients
1/4
cup extra-virgin olive oil
2
celery ribs plus 1 tbsp coarsely chopped celery leaves
1
1/2 lb wax beans, trimmed
Directions
1.
Purée anchovies, garlic, lemon juice, vinegar, salt, and pepper in a blender until smooth. With motor running, add oil in a stream.
2.
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.
3.
Cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then drain.
4.
Toss warm beans, celery ribbons, and celery leaves with vinaigrette in a large bowl. Serve immediately.
6.
Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
7.
Celery can be ribboned 3 hours ahead and kept in ice water.
8.
Beans are best when cooked just before serving but can be boiled 1 day ahead and chilled, covered. Bring to room temperature before dressing.
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