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1
Make the vinaigrette Preheat the oven to 450.
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2
Drizzle the top of the garlic head with 1 tablespoon of the canola oil and wrap tightly in foil.
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3
Roast until tender, 45 minutes to 1 hour.
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4
Let cool slightly, then squeeze out the garlic cloves and discard the skin.
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5
In a blender, puree half of the garlic cloves (reserve the remaining cloves for another use) with the ginger, rice vinegar, peanut butter, gochugaru and sambal oelek.
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6
With the machine on, drizzle in the remaining 1/2 cup of canola oil and the sesame oil until incorporated.
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7
Season the vinaigrette with salt.
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8
Make the salad In a large skillet, heat 2 tablespoons of the oil.
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9
Add half of the beans and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes.
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10
Transfer to a large bowl.
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11
Repeat with another 2 tablespoons of oil and the remaining beans.
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12
Wipe out the skillet.
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13
Add the remaining 1 tablespoon of oil and the garlic and cook over moderate heat, stirring, until golden, about 2 minutes.
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14
Scrape the garlic oil over the beans.
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15
Add 1/2 cup of the vinaigrette and the torn basil and season with salt; toss to coat.
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16
Transfer to a platter and garnish with whole basil leaves.
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17
Serve warm.
