Ingredients
Equipment
Method
- Crack the egg into a glass with a wide enough base to accomodate the head of an immersion blender. Crumble in 50g of the gorgonzola and add the garlic and lemon juice. Blitz until smooth.1 large egg, 75 g (2.5 oz) gorgonzola, 3 cloves garlic , 1 tbsp lemon juice
- With the immersion blender running, slowly stream in the canola oil. Repeat with the olive oil. A smooth emulsion should form after a minute or two.½ cup canola oil, ½ cup olive oil
- Pour the aioli into a bowl and crumble in the remaining gorgonzola. Stir to combine and taste and season with salt accordingly. ** Chill for at least 30 minutes. ***
- Bring a large pot of water up to a boil. Liberally salt the water and add the green beans. Cook for 2-3 minutes or until just tender but with a bit of a bite. Immediately plunge the green beans into an ice bath. Let sit for a minute or two.380 g (13 oz) green beans
- Drain the green beans and place them on a tea towel. Use another tea towel to pat them dry. Transfer the beans to a large bowl and pour ⅓ cup of the gorgonzola aioli on top. Add the chives and toss to coat.¼ cup fresh chives
- Line a serving bowl with gem lettuce leaves and place the greens beans in the center. Garnish the beans with the pecans, mint leaves, and a light sprinkling of flaky salt. Serve immediately.1 head baby gem lettuce, ¼ cup pecans, Mint leaves , Flaky salt
Notes
** Add a little more salt than you think you need. This dish is served chilled and the cold tends to mellow the punchiness of salt. So it's important to compensate by adding a little extra.
*** The gorgonzola aioli can be made up to three days in advance.