2021 Week 15 Newsletter
Recipe & Pic from A Beautiful Plate
This recipe would make a zingy side dish but you could also transform it into a meal in itself by tossing the beans over long grain rice (and beans) and throwing a fried egg on top!
2 tablespoons (30 mL) extra virgin olive oil
2 tablespoons (30 mL) fresh lime juice
¼ cup packed fresh cilantro leaves plus more for garnishing
¼ teaspoon Diamond Crystal kosher salt
freshly ground black pepper
Charred Green Beans:
1 lb (16 oz) fresh green beans trimmed
extra virgin olive oil
flaky salt such as Maldon
Prepare Vinaigrette: Combine the olive oil, lime juice, cilantro, salt and pepper in small food processor bowl. Puree or pulse ingredients together, until mixture just begins to come together, and cilantro is still finely chopped. Set aside in a small container. Shake before using.
Prepare the Charred Green Beans: In a medium bowl, toss the trimmed green beans lightly with olive oil (roughly 1 tablespoon or so) and season lightly with salt. Heat a grill (use a grill pan if your grill slats are spaced apart) over medium-high heat or large grill pan over very high heat. The pan should be piping hot. If you are grilling inside, turn on your kitchen fan, as it will get smoky.
Add about a third of the green beans directly to the hot grill or grill pan, spreading them out evenly. Grill the greens beans for roughly 4 to 5 minutes, tossing them every few minutes, until they are evenly charred and beginning to soften slightly. Transfer the charred green beans to a serving platter or separate mixing bowl. Repeat with the remaining green beans.
Allow the charred green beans to cool for 5 to 10 minutes, then toss with the cilantro-lime vinaigrette. Sprinkle with fresh cilantro leaves and finishing salt. The dish can be served hot, at room temperature, or cold straight from the fridge.