Crudités With Bacon XO Sauce
['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']
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.
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