Haricots Verts and Radishes with Black Sesame Dressing

1. 1

   Fill large pot or bowl with ice water, and set aside.

2. 2

   Bring 4 quarts salted water to a boil in stockpot over high heat.

3. 3

   Add haricots verts, and blanch 2 to 3 minutes, or until crisp-tender.

4. 4

   Drain in colander, and plunge colander in ice bath 3 to 4 minutes, or until haricots verts are cool.

5. 5

   Drain, and pat dry.

6. 6

   Toast sesame seeds in small, dry skillet over medium heat 2 to 3 minutes, or until fragrant.

7. 7

   Cool to room temperature, then finely grind in spice or coffee grinder, or with mortar and pestle.

8. 8

   Transfer ground sesame seeds to bowl, and stir in soy sauce, maple syrup, rice vinegar, and shichimi togarashi.

9. 9

   Toss together green beans and dressing in large bowl.

10. 10

    Scatter radishes on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.