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Dinner Tonight: Greens Beans with Sesame Vinaigrette

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.

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