Wax Beans and Celery with Anchovy Vinaigrette

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

Instructions

1. Puree anchovies, garlic, lemon juice, vinegar, salt, and pepper in a blender until smooth.
2. With motor running, add oil in a stream.
3. Peel outer strings from celery ribs with a vegetable peeler, then halve ribs crosswise.
4. 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.
5. Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 5 to 6 minutes, then drain.
6. Toss warm beans, celery ribbons, and celery leaves with vinaigrette in a large bowl.
7. Serve immediately.