Summer Bean Salad With Lemon Pesto And White Anchovy Beignets

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Ingredients for 6 servings

2 cups freshly shelled cranberry beans

½ pound yellow wax beans, cut into 2-inch pieces

½ pound haricots verts, cut into 2-inch pieces

2 cups freshly shelled fava beans

12 sugar snap peas

2 cups basil leaves

3 garlic cloves, roughly chopped

½ cup extra-virgin olive oil

1 cup coarsely grated Parmigiano-Reggiano

2 tablespoons lemon juice

Sea salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1½ tablespoons lemon juice

1 teaspoon roughly chopped capers

1 teaspoon chopped oregano

1 teaspoon finely chopped garlic

12 Cerignola olives, pitted and thinly sliced

Vegetable oil for frying

¾ cup cornstarch

½ cup all-purpose flour

½ tsp kosher salt

½ cup chilled club soda

18 white anchovies, drained and patted dry

2 cups wild arugula

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