Haricots Verts and Radishes with Black Sesame Dressing
30 minutes or fewer
Expertly blanched and tossed with a black sesame dressing and colorful sliced radishes, basic green beans become a dramatic side dish. Shichimi togarashi is a fragrant Japanese pepper blend that includes red pepper, dried orange peel, and seaweed, but can be easily swapped out for cayenne pepper.
- 1 lb. haricots verts (thin green beans), trimmed
- ⅓ cup black sesame seeds
- 2 Tbs. low-sodium soy sauce
- 1 ½ Tbs. maple syrup
- 1 Tbs. rice vinegar
- ½ tsp. shichimi togarashi or ¼ tsp. cayenne pepper
- 8 radishes, each cut into 6 wedges
1. Fill large pot or bowl with ice water, and set aside. Bring 4 quarts salted water to a boil in stockpot over high heat. Add haricots verts, and blanch 2 to 3 minutes, or until crisp-tender. Drain in colander, and plunge colander in ice bath 3 to 4 minutes, or until haricots verts are cool. Drain, and pat dry.
2. Toast sesame seeds in small, dry skillet over medium heat 2 to 3 minutes, or until fragrant. Cool to room temperature, then finely grind in spice or coffee grinder, or with mortar and pestle. Transfer ground sesame seeds to bowl, and stir in soy sauce, maple syrup, rice vinegar, and shichimi togarashi.
3. Toss together green beans and dressing in large bowl. Scatter radishes on top.
July/August 2011 p.45