Boistfort Valley Farm
Community Supported Recipe Box

Roma Bean and Celery with Anchovy Vinaigrette


  • 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 Roma beans, trimmed


dish: side
season: summer, fall

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.