Wax Beans and Celery with Anchovy Vinaigrette

Preparation 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.

Preparation 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.