Green Beans with Gorgonzola Aioli and Pecans

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During the holidays even veggies get a little festive fair. Green beans aren’t a dish that typically inspires fandom but these Green Beans with Gorgonzola Aioli just might. This dish features green beans blanched to tender but crisp perfection dressed in a rich Gorgonzola aioli and topped with coarsely chopped pecans and fresh mint leaves. Did I mention the beans are served in a bowl lined with gem lettuce leaves? Because, at this time of year, even beans deserve a nice bit of gift wrap. This recipe is super simple to make and hard to forget, so let’s dive right in!

The first thing we have to tackle is the aioli. The recipe below makes a fair amount. Enough to cover two rounds of these green beans. But don’t be concerned if you have some leftovers. I can tell you from personal experience that the aioli is incredible on sandwiches. It was part of an iconic leftover meatball panini I made. So if you also have meatballs on your holiday to-make a list, put the two together – you won’t be sorry. But we aren’t here to talk meatballs, we’re here to talk aioli.

The Gorgonzola Aioli comes together with the help of an immersion blender. All you have to do is crack an egg into a glass that can accommodate your immersion blender’s head. To the egg add a borderline unreasonable amount of garlic, a generous crumbling of gorgonzola, and a splash of lemon juice. Place the immersion blender in the glass and give everything a quick blitz. With the blender running, slowly stream in canola oil and olive oil. The vortex the blender creates will suck the oils into the egg, creating the perfect emulsion in 30 seconds flat. I love this method, it’s quick, clean, and far less taxing on your forearms. Try it when making traditional aioli and hollandaise sauce.

Pour the finished aioli into a bowl. Don’t be concerned if it looks a little runny at this point. It will stiffen up in the fridge. But before we chill it, crumble a little more Gorgonzola into the aioli and stir to combine. Taste and season with salt accordingly. Because the green beans are served cold add a little more salt than you think you need. The flavor of salt mellows in chilled dishes. So slightly over do it with the salt to compensate. Chill for 30 minutes. You can make the aioli up to 3 days in advance. I recommend you do this. Not only will the prep work save your sanity, but the extra time will also give the aioli a chance to develop a deeper flavor. 

Now, let’s talk green beans. Remove the ends from a pound of green beans and set them aside. Bring a large pot of water up to a rolling boil and liberally salt it. Add the beans and boil for 2-3 minutes or until tender. Immediately plunge the beans into an ice bath. Not only will the ice bath stop the cooking process and spare you from mushy green beans, but it will also preserve their vibrant color and satisfying crunch.

Thoroughly drain the green beans and place them on a clean kitchen towel. Pat them dry with another towel and pile them into a bowl. Add 1/3 of a cup of the aioli to the beans and toss to coat. Line a serving platter or bowl with gem lettuce leaves and place the green beans in the center. I like to do this because I think it’s pretty and the holidays call for a little extra flair. But I also love how the aioli slowly trickles down and coats the lettuce leaves as well. It’s a subtle addition to the eating experience but an enjoyable one.

Finally, finish your Green Beans with Gorgonzola Aioli with coarsely chopped pecans and a sprinkling of fresh mint leaves. Serve these beans as a side for lamb, chicken, fish, pork, or beef. Basically, any protein would be happy to have these green beans next to them.

Enjoy!