Vedge's Seared French Beans with Caper Bagna Cauda

September  5, 2013

At their Philadelphia restaurant, Vedge, Rich Landau and Kate Jacoby are redefining the concept of a vegan restaurant. This week, they'll be sharing recipes from their latest cookbookgiving away copies, and providing insight on how to make vegan cooking feel exciting and new.

Seared French Beans with Caper Bagna Cauda from Food52

To make bagna cauda, a warm Italian oil dip, you mash or purée garlic and capers (and anchovies) with more olive oil than they can hold until the oil separates and becomes boldly infused with their flavors. Our favorite experience with bagna cauda was in an unlikely place -- Japan -- where we were served a miso bagna cauda that inspired us to create this version. Try replacing the thin French green beans with asparagus or broccolini.

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Vedge's Seared French Beans with Caper Bagna Cauda

Serves 4 to 6

1/2 cup plus 2 tablespoons olive oil
garlic cloves
tablespoons capers, drained
teaspoons freshly ground black pepper
teaspoons salt
teaspoon chopped fresh thyme
pound green beans, preferably haricots verts, ends trimmed
lemon wedges (optional)

See the full recipe (and save and print it) here.

Want more recipes from Vedge? Enter to win a copy of the cookbook here.

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The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

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See what other Food52 readers are saying.

Husband-wife team Richard Landau and Kate Jacoby are the chefs/owners of Vedge and the newly opened V Street in Philadelphia. Chef Richard Landau has been at the forefront of the vegetarian dining scene since 1994, when he opened Horizons Café in Willow Grove. His mission has been to take the carnivore palate he grew up with and use it to translate vegetarian cuisine to a broader audience. During more than five years at Horizons off South Street in Philadelphia, he continued to push the envelope of meatless cuisine. In 2009, he was invited to serve the first-ever vegan dinner at the prestigious James Beard House in Manhattan. He is proud to have helped shape the culinary landscape in Philadelphia and is excited to further raise the bar for vegetable cuisine. Chef Kate Jacoby joined Landau in 2001 to throw her full support behind Horizons, the restaurant she had already grown to know and love as a customer. Her work on the line beside Landau helped hone her pastry skills and shaped her approach to desserts. As pastry chef, she strives to innovate vegan desserts and bring fresh ideas to rich, quality ingredients. And, as sommelier at Vedge, Kate includes the bar among her responsibilities. Her appreciation and enthusiasm for wine is evident in the lovingly selected wine list. Landau and Jacoby are both Philadelphia natives. They spend as much of their time as possible traveling the world to find natural beauty, inspiring cultures, and exciting new foods and drinks.