DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno

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GREEN BEANS IN AIOLI

Adapted from Clifford A. Wright’s Mediterranean Vegetables

1 large egg yolk
8 garlic cloves
3/4 tsp. salt
1 cup extra virgin olive oil
1/4 tsp. white pepper
juice from 1 lemon
1 tsp. water
1 lb. Green Beans, trimmed

Pound garlic with salt in a mortar until mushy. Place the egg yolk in the bowl of a food processor with the garlic. Run machine 30 seconds, then, drizzle in olive oil in a slow, steady, very thin stream. Add white pepper, lemon juice and water, run machine for a few more seconds. Transfer aioli to a container or bowl and refrigerate for at least 2 hours. Cover with plastic wrap, touching the surface. Bring a large pot of salted water to boil. Add beans and boil about 5 minutes (they should be dark green but still al dente) Drain, pour out onto a clean kitchen towel to dry and cool. When room temperature, cut into 1 to 2-inch pieces, toss with 1/4 to 1/2 cup aioli and serve.