Scream beans
Yield Serves 4 to 6 Add to Shopping List Ingredients 1 pound haricots verts 2 tablespoons extra-virgin olive oil 3 garlic cloves, thinly sliced 1 tablespoon finely chopped peeled fresh ginger 1/2 Thai chile, thinly sliced Coarse salt 1 1/2 teaspoons black sesame seeds (kalustyans.com) 1 teaspoon finely grated lemon zest Directions Prepare an ice bath. Bring a 4-quart pot of lightly salted water to a rolling boil. Add haricots verts, and blanch until vibrant green, about 5 minutes. Drain in a colander, and transfer to ice bath. Let stand until cool. Drain in colander, and thinly slice haricots verts on the bias. Heat oil over medium-high heat in a large skillet. Add garlic, and cook until just golden, 1 minute. Add ginger and chile, and cook for 1 minute more. Add blanched haricots verts, and cook, tossing, until heated through. Season with salt. Add sesame seeds and lemon zest, and toss to combine.