Anchovies really perk up plain wax beans, while celery adds a crisp, clean element to the dish.

　　Active time: 20 min Start to finish: 25 min

　　

Ingredients

Makes 6 servings

　　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

　　

Step 1

Purée anchovies, garlic, lemon juice, vinegar, salt, and pepper in a blender until smooth. With motor running, add oil in a stream.

　　

Step 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.

　　

Step 3

Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 5 to 6 minutes, then drain.

　　

Step 4

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.