Chef Roy Harlan of Bentley’s Gourmet Market and Bistro shows us how to make a tasty green bean salad.
1 ½ lbs long beans
2 Tbsp peanut oil
5 shallots, thinly sliced, divided
4 large peeled garlic cloves, minced
1 Tbsp toasted sesame seeds
2 Tbsp ground toasted peanuts
1 tsp. chili paste, such as sambal olek or sriracha, or to taste (optional)
Sea salt & freshly ground black pepper, to taste
cilantro sprigs and lime wedges for garnishing platter
Cook the beans in a large pot of salted boiling water until crisp tender, about 3 minutes. Lift them out of the water with a strainer and plunge them into ice water to stop the cooking. Drain well and pat dry. Set the beans aside.
Heat the oil in a wok or small skillet over high heat. Add half the sliced shallots to the pan and fry until golden brown. Using a rubber spatula, scrape the fried shallots and the oil into a mixing bowl large enough to hold all the ingredients.
Add the beans, raw shallots, garlic, sesame seeds, peanuts and chili paste. Toss to combine all the ingredients.
Season to taste with salt & pepper.
Transfer salad to a serving plate and sprinkle garnish with cilantro sprigs and lime wedges.