Ingredients

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

Instructions

1. Cut bacon into 1" pieces, then chop until a fine paste forms (this can also be done in a food processor).
2. 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.
3. 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.
4. Pulse bacon, mushrooms, scallions, shallot, anchovies, chiles, garlic, ginger, cooled vegetable oil, sesame oil, and salt in a food processor until nearly smooth.
5. Make the crudités: 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.
6. 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.
7. 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.
8. 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.
9. Do Ahead Sauce can be made 1 month ahead. Cover and chill. Bring to room temperature before using.
10. Sauce can be made 1 month ahead. Cover and chill. Bring to room temperature before using.