This is a simple dish where the components speak for themselves, and the aim of the dish is to exalt the flavor of the beans. The carrots add a subtle woody flavor as well as sweetness, and the color pops against the green of the beans and the mustard brown of the sauce.
INGREDIENTS:
¾-1 pound filet beans, ends trimmed so beans are uniform in length
2 medium carrots, sweet in flavor, cut into strips the length of the beans, using the wide or medium comb of a Ben-Riner or mandolin, adjust the blade so the strips are 1/8th inch thin
½ tablespoon toasted sesame seeds, lightly ground, or whole
1 cups, or as needed, Miso Ginger Dressing/Sauce (See recipe)
Salt as needed
-Optional-
Scant ¼ cup quickled shallots or very small red onion, drained
METHOD:
Bring a large pot of water to a boil. When boiling, salt heavily. After the water has settled back to a boil, add the beans and cook 8 minutes. Taste a bean-when it is close to being done it should have a sweet and grassy/nutty/green flavor, and the texture should be tender with a bit of snap/crunch still there, but getting tender.
At this point, add the carrots. Cook until the carrots are fully flexible and the beans are just tender. This should take around 3-7 minutes after dropping the carrots into the water with the beans.
Drain the vegetables really well, then transfer to a spotlessly clean dish towel and blot remaining water. Transfer to a big bowl.
Add enough dressing to coat the vegetables and use your hands to gently toss them in the dressing to coat.
Add to plates or palette and drizzle with a little more dressing. Scatter with sesame seeds, and if you choose to use them, the quickles. For a more formal presentation, blanch several scallion tops and cool in ice water. Tie the beans and carrots into bundles with the scallion tops, and reheat these before service in simmering water.
Serves: 4
Source: Chef Andrew E Cohen
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