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.
For the lemon aioli:
- 1 garlic clove
- 1/4 tsp. salt, plus more, to taste
- 1 egg plus 1 egg yolk
- 1 cup canola oil
- 1 Tbs. grated lemon zest
- 1 Tbs. fresh lemon juice
- Salt, to taste
- 1 lb. haricots verts, trimmed
- 2 oz. prosciutto, cut into 8 pieces, each about 1 inch wide and 4
- Olive oil for brushing
- Freshly ground pepper, to taste
To make the aioli, in a blender, combine the garlic and the 1/4 tsp. salt and process until finely chopped. Add the egg and 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 lemon juice and season with salt. Transfer to a bowl.
Bring a pot of generously salted water to a boil over high heat. 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 olive 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 with the lemon aioli. Serves 4.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).