Charred Green Beans With Roasted Garlic Anchovy Drizzle
These easy charred green beans can be made well ahead of serving time as they’re just as delicious at room temperature. Drizzle over the mayo just before serving.
Ingredients
Roasted Garlic
- 1 head garlic
- 2 tsp olive oil
- Pinch of kosher salt
Roasted Garlic Anchovy Mayo
- ½ cup vegetable oil
- 2 anchovy fillets chopped
- 1 egg
- 1 tbsp lemon juice approximately
- 1½ tsp Dijon mustard
- ¼ tsp kosher salt
- Roasted Garlic
Charred Green Beans
- 675 g green beans
- 1½ tbsp vegetable oil
- ½ tsp flaky sea salt or kosher salt
- ½ cup natural almonds toasted and chopped
- 2 tbsp parsley chopped
Instructions
- Preheat oven to 375°F.
Roasted Garlic:
- Cut off top quarter of garlic head to expose cloves; place both pieces on square of foil. Drizzle cut sides with oil, then sprinkle with salt; close foil to cover and bake until tender, 40 to 45 minutes. Let cool enough to handle.
Roasted Garlic Anchovy Mayo:
- In glass 1-cup measuring cup, combine oil, anchovies, egg, lemon juice, Dijon and salt. Insert immersion blender all the way to bottom of glass; turn on blender and slowly lift it up as mixture thickens, about 30 seconds. Squeeze in roasted garlic and stir to combine. Stir in more lemon juice and salt as desired. Set aside.
Charred Green Beans:
- In extra-large bowl, toss green beans with oil to coat evenly. Heat large cast-iron skillet over high heat. In batches, cook green beans, tossing, until charred, 2 to 3 minutes, carefully adding about 3 tbsp water toward the end until cooked through. Transfer to platter; sprinkle with salt.
- Stir enough water into mayo mixture to thin the consistency, then drizzle or spoon over green beans; sprinkle with almonds and parsley.
