Prosciutto-Wrapped Haricots Verts with Lemon Aioli

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Prosciutto-Wrapped Haricots Verts with Lemon Aioli

This is a stunning presentation for spring and summer entertaining. The bundles of beans can be assembled a day ahead and then grilled just before serving. For a vegetarian option, use a long blanched chive in place of the prosciutto to tie the haricots verts into bundles.

 

Prosciutto-Wrapped Haricots Verts with Lemon Aioli

 

For the lemon aioli:

1 clove garlic

Salt

1 egg, plus 1 egg yolk

1 cup (8 fl. oz./250 ml.) canola oil

1 Tbs. grated lemon zest

1 Tbs. fresh lemon juice

 

1 lb. (500 g.) haricots verts, trimmed

2 oz. (60 g.) prosciutto, cut into 8 pieces each about 1 inch (2.5 cm.) wide and 4 inches (10 cm.) long

Olive oil for brushing

Salt and freshly ground pepper

 

To make the aioli, place the garlic and 1/4 teaspoon salt in a blender and process until finely chopped. Add the egg and the egg yolk and process until combined. With the motor running, slowly add the oil, just a few drops at first and then in a steady stream until the oil is completely incorporated. Add the lemon zest and juice and season with salt. Transfer to a bowl.

 

Bring a pot of generously salted water to a boil. Add the haricots verts and cook until just tender, about 2 minutes. Drain the beans and rinse under cold running water. Transfer to paper towels and let cool and dry completely.

 

Divide the beans into 8 equal stacks. Lay a piece of prosciutto on a work surface. Put 1 stack of beans at one end and roll up the prosciutto to enclose the beans in a tight bundle. Repeat to make 7 more bundles.

 

Heat a ridged grill pan over high heat. Lightly brush each bundle with oil and season with salt and pepper. Working in batches if necessary, cook the bundles, turning as needed, until the prosciutto is caramelized, about 2 minutes per side. Serve accompanied with the lemon aioli. Serves 4.
Williams-Sonoma Vegetable of The Day CookbookFind more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.

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