Charred Chilled Dragon Tongue Beans

Colorful dragon tongue beans charred & chilled. This salad is as delicious as it
is inventive.

Servings:

Author:

Salad

American

green beans pasilla peppers dragon tongue beans

Instructions

1 Whisk both mustards with the vinegar, garlic and lemon juice in a medium
bowl.While whisking, slowly drizzle in the olive oil. Continue whisking until
the dressing is emulsified.
2 Toss the beans with the oil and salt until evenly coated. Heat two large
skillets over high heat.
3 When the surface is hot, spread the beans in an even layer on the skillets & add
another drizzle of oil, about 1 tsp per skillet. When the bottoms brown and
blister, toss the beans and continue cooking for 3-5minutes, until there’s some
char but still a little bite to them. Pull beans from the heat as they brown &
place in a bowl.
4 Toss warm beans with 2 Tbsp of dressing. Let sit uncovered until room
temperature. Cover& chill overnight.
5 When you’re ready to serve, soak the scallions in a medium bowl of ice water
until crisp, about 5 minutes. Pat dry.
6 Put the almonds on a cutting board and crush with a heavy skillet or the flat
side of a knife until they crack into smaller pieces. On the board, drizzle the
nuts with ½ tsp olive oil, sprinkle with ⅛ tsp salt & toss until evenly coated.
7 Transfer two-thirds to the bowl with the beans. Add scallions, lemon juice, and
as many pepper slices as you like and toss well. Taste and add more dressing if
needed. Transfer to serving plates. Top with remaining almonds & serve
immediately.