Servings: 4
Total time: 25 minutes
Recipe adapted from: Carolina Gelen
Ingredients:
- 1 lb or 500 g green beans
- 3 tablespoons sesame seeds
- 1 shallot, grated (sub ½ small onion)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest, plus more for topping
- 1 teaspoon honey
- 2 teaspoons white miso paste
- Extra-virgin olive oil
- Freshly cracked black pepper
- Kosher salt, to taste
Directions:
- Place a cast-iron skillet on medium heat. Add the green beans in the skillet, toss them with a tablespoon or two of olive oil. Weigh them down with a grill press, Dutch oven, another skillet, or any other weight. Char, without moving, for 3 to 4 minutes, until smokey. Remove the weight, flip the beans on the other side, place the weight back and char for 3 to 4 more minutes.
- In the meantime, add the sesame seeds to a small pan on medium heat. Toast until golden brown, for 2 to 3 minutes, shaking the pan constantly.
- For the dressing, combine the shallot, lemon zest, lemon juice, miso paste, honey, a pinch of salt black pepper in a bowl. Drizzle 2 to 3 tablespoons of olive oil and whisk until emulsified. Add more oil as needed.
- Place the charred beans on a serving platter. Add the dressing, toasted sesame seeds, and lemon zest on top. They can be served hot or cold.