I wasn’t event thinking about the side dish. My mind was focused on that cranberry-chipotle sauce and the protein it was going to drip all over, when I casually tossed the idea to the fiancée that we should eat something green. Since I was so completely busy to have anything to do with it, I suggested strongly that she take care of the entire process herself. I could be bothered. She calmly looked something up, got all the ingredients together, and whipped this up before I could even question what the dish was. Serves me right.
This all goes back to my realization to that the quickest and easiest way to heap a ton of flavor on some off season vegetables is to toss them with a vinaigrette. It takes approximately 30 seconds, but can make even some pretty normal green beans taste downright exotic. That probably has a lot to do with the sesame oil, and sesame seeds, which we had, for some reason, hanging out in the kitchen. Not spectacular, but, then again, not shabby for a weeknight meal that was put together in 30 minutes.
- 1 1/2 pounds green beans, trimmed
- 3 tablespoons olive oil
- 1 teaspoon sesame oil
- 1 tablespoon white-wine vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons sesame seeds
- Salt and pepper
Toast the sesame seeds in a skillet over medium heat. Cook until they begin to smell lovely.
Bring a pot of water to boil, season with salt. Toss the beans in beans and cook for 4-5 minutes. When done, drain and then plunge in ice water. Pat dry.
Whisk together the olive oil, sesame oil, white-wine vinegar, and Dijon mustard. Season with salt and pepper to taste.
Combine the beans and vinaigrette.