Crudités With Bacon XO Sauce

bon appétit sauce dip bacon garlic anchovy chile pepper sesame oil mushroom appetizer hors d'oeuvre chinese dairy free peanut free tree nut free soy free

Andy Baraghani

Serves 4

Source

Ingredients

4 slices bacon

1 cup vegetable oil

6 ounces shiitake mushrooms, stems removed, finely chopped (about 2 1/2 cups)

2 scallions, thinly sliced

1 medium shallot, finely chopped

5 salt-packed anchovies, rinsed, chopped

3 red Thai chiles, seeds removed, finely chopped

3 garlic cloves, finely chopped

1 (1-inch) piece ginger, finely chopped

1/2 teaspoon toasted sesame oil

1/4 teaspoon kosher salt

8 ounces haricots verts or green beans, trimmed

4 (3/4-inch–thick) slices country-style bread

2 tablespoons olive oil

2 small bunches carrots, any color, scrubbed, tops trimmed, halved if large

1 fennel bulb, cut into 1/2-inch wedges

1 teaspoon finely grated lime zest

2 tablespoons fresh lime juice

1 pound cooked fingerling potatoes, halved lengthwise

Method

Cut bacon into 1" pieces, then chop until a fine paste forms (this can also be done in a food processor).

Heat vegetable oil in a medium skillet over medium. Cook bacon, stirring occasionally, until brown and crisp, about 4 minutes. Using a small fine-mesh sieve, transfer bacon to a small bowl.

Working in separate batches and transferring each item to bowl with bacon as it’s done, fry aromatics until brown (about 2 minutes for everything except mushrooms and shallot, which will take about 4 minutes). Let oil cool completely.

Pulse bacon, mushrooms, scallions, shallot, anchovies, chiles, garlic, ginger, cooled vegetable oil, sesame oil, and salt in a food processor until nearly smooth.

Cook haricots verts in a medium pot of boiling salted water until bright green and crisp-tender, about 3 minutes (4 minutes if using green beans). Transfer to a plate and chill to stop cooking while you grill the bread.

Prepare grill for medium-high heat (or heat a grill pan over medium-high). Brush both sides of bread with oil and grill until lightly charred, about 2 minutes per side.

Toss carrots, fennel, and haricots verts with lime zest and lime juice in a large bowl. Transfer to a platter and scatter crushed ice over. Place grilled bread and potatoes on another platter. Serve with XO sauce for dipping.

Sauce can be made 1 month ahead. Cover and chill. Bring to room temperature before using.