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Cut zucchini into ¼-inch cubes. Heat cast-iron skillet over medium-high heat. In large mixing bowl, combine green beans, zucchini, and two tablespoons olive oil. Season with sea salt and pepper and toss well to combine. Add vegetables to hot cast iron pan and sear 3-4 minutes without moving. Toss once to turn and sear other side 3-4 minutes. Once beans are charred and crisp-tender, remove vegetables from pan and place in large mixing bowl.
Chop garlic very finely and mash into paste using side of large chef’s knife. In small mixing bowl, combine egg yolk, garlic paste, and zest and juice from lemon. Whisk well to combine. While whisking constantly, slowly drizzle in a tablespoon olive oil. Continue to steadily whisk in another four or five tablespoons olive oil to make a creamy dressing. Season with sea salt and pepper, to taste. Toss beans and squash with aioli, then garnish with pecans.