Crudités With Bacon XO Sauce

Name: Crudités With Bacon XO Sauce
Yield: 4 servings
Ingredients: 1 4 slices bacon; 1 1 cup vegetable oil; 1 6 ounces shiitake mushrooms, stems removed, finely chopped (about 2 1/2 cups); 1 2 scallions, thinly sliced; 1 1 medium shallot, finely chopped; 1 5 salt-packed anchovies, rinsed, chopped; 1 3 red Thai chiles, seeds removed, finely chopped; 1 3 garlic cloves, finely chopped; 1 1 (1-inch) piece ginger, finely chopped; 1 1/2 teaspoon toasted sesame oil; 1 1/4 teaspoon kosher salt; 1 8 ounces haricots verts or green beans, trimmed; 1 4 (3/4-inch–thick) slices country-style bread; 1 2 tablespoons olive oil; 1 2 small bunches carrots, any color, scrubbed, tops trimmed, halved if large; 1 1 fennel bulb, cut into 1/2-inch wedges; 1 1 teaspoon finely grated lime zest; 1 2 tablespoons fresh lime juice; 1 1 pound cooked fingerling potatoes; 1 halved lengthwise

From the kitchen of Carly

Raw vegetables meet umami-packed bacon XO sauce, a crispy-salty condiment loaded with shiitake, anchovies, and Thai chiles. This isn't your grandmother's crudités. Dip anything into this gilded oil and suddenly vegetables become the main event.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 slices bacon
11 cup vegetable oil
16 ounces shiitake mushrooms, stems removed, finely chopped (about 2 1/2 cups)
12 scallions, thinly sliced
11 medium shallot, finely chopped
15 salt-packed anchovies, rinsed, chopped
13 red Thai chiles, seeds removed, finely chopped
13 garlic cloves, finely chopped
11 (1-inch) piece ginger, finely chopped
11/2 teaspoon toasted sesame oil
11/4 teaspoon kosher salt
18 ounces haricots verts or green beans, trimmed
14 (3/4-inch–thick) slices country-style bread
12 tablespoons olive oil
12 small bunches carrots, any color, scrubbed, tops trimmed, halved if large
11 fennel bulb, cut into 1/2-inch wedges
11 teaspoon finely grated lime zest
12 tablespoons fresh lime juice
11 pound cooked fingerling potatoes
1halved lengthwise

Instructions

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.