Green Beans with Tapenade Dipping Sauce
A French classic, tapenade, made by whirring black olives with anchovies and fresh thyme, is a fine dipping sauce for green beans, sugar snap peas, snow peas, or carrots.
1½ pounds green beans, trimmed at the stem ends
Olive oil (for sprinkling)
Salt, to taste
12 ounces pitted Kalamata olives
2 tablespoons capers
4 anchovy fillets
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
1. Fit a saucepan with a steamer insert and several inches of water. Bring to a boil. Have on hand a bowl of ice water. Add the green beans to the pan and cover. Steam for 4 minutes or until the beans are bright green and cooked but still crisp. Transfer to the ice water. Drain and pat dry.
2. Arrange the beans on a platter and sprinkle with olive oil and salt.
3. In a food processor, work the olives, capers, and anchovies until the mixture is coarsely chopped. Add the thyme and continue working until the mixture is almost smooth. Remove the insert from the feed tube and add the oil in a thin steady stream.
4. Transfer the olive mixture to a small bowl and serve as a dipping sauce with the green beans.
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