Wax bean Nicoise with bottarga and Cetara anchovy crostone
Recipe Yield: Total time: 1 hour | Serves 6
5 tablespoons minced shallots, from 2 to 3 shallots
2 cloves of finely minced garlic (or microplaned) directly into the bowl
1/4 cup fresh lemon juice
1 tablespoon Champagne vinegar
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil
3 tablespoons chopped fresh herbs (equal parts oregano, Italian parsley and thyme)
1/2 teaspoon freshly ground black pepper, plus more to taste
Step 1 In a medium bowl, combine the shallots, garlic, lemon juice, vinegar and kosher salt. Add the oil, whisking it in a slow, steady stream to combine. Stir in the herbs and pepper. This makes about 1 cup vinaigrette.
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