The beans must be al dente to retain their natural garden-crunchy texture. With this recipe, note that the garlic is being tempered by being cooked with the green beans.
2 pounds green beans, ends removed
boiling salted water
4 cloves garlic, unpeeled
3/4 c. blanched almonds
2 large egg yolks
1/2 c. olive oil
juice of 1/2 lemon
sea salt and freshly ground pepper
1. Place the beans in a 6-quart saucepan and cover with boiling water. Add unpeeled garlic and simmer, uncovered, about 5 minutes or until beans are barely tender. Drain, reserving garlic. Plunge beans into cold ice water to stop the cooking; drain well. Brush with a little olive oil and sprinkle with salt.
2. Peel the garlic. Form a paste with the garlic and almonds using a mortar and pestle, food processor, or blender. Add yolks and blend well. Mixing continuously, gradually add oil in a slow steady stream, until sauce is very thick. Stir in lemon juice, salt, and pepper to taste.
3. Spread dressing on serving platter. Arrange beans in bundles on top. Serve at room temperature or chilled.