Prosciutto-Wrapped Haricots Verts With Lemon Aioli
This recipe combines tender haricots verts with savory prosciutto, all wrapped up and grilled to perfection. Served with a zesty lemon aioli, these bundles make for a delightful and flavorful dish that is a perfect addition to any meal.
— Constant Cookbook
Ingredients
- 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
- inches long
- Olive oil for brushing
- Freshly ground pepper, to taste
Instructions
- 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 <i>Vegetable of the Day,</i> by Kate McMillan (Weldon Owen, 2012).
Yield
Serves 4.
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