Green fingers are the extension of a verdant heart

     After a long winter in Scotland, you can bet that I was thrilled to have a garden bursting forth with gems and jewels of produce come stateside summer. Besides the handful of tomatoes the rotund groundhog ate, and the third round of string beans being late due to bunny ravaging, the earth is sharing its glory with us. Even though we don't have our own string beans yet, I saw a recipe in the newest issue of Bon Appetite that I wanted to make, so I gathered all the lovelies from the market. 

     The recipe is provided by famed vegetable-guru-restaurateur Yotam Ottolenghi, a London based chef with a strong penchant for all things green. I didn't have a chance to go to any of his establishments while I was visiting, but based on how this dish turned out I might need to next time I'm in town.


Mixed Green Beans with Peanut, Ginger, and Lime

Bon Appetite

     This cold salad is truly refreshing when it's been a heat wave and you can't even with cooking. The only bit of stove time is to cook off the beans. To do so, bring a large pot of water to a boil, generously salt, and drop in the hardiest beans first (this will probably be the yellow/wax beans if you're using them). After all the beans have just become tender, submerge them in an ice bath to stop the cooking process and lock in the color. 

     While your beans are chillin out, you can make the dressing. I omitted the kaffir lime leaves and the lemongrass because I don't live in a bougie Brooklyn neighborhood. Heat 1 tablespoon of oil over medium in a small skillet and add the shallot. Cook until tender, around three minutes. Next add the ginger, garlic, and coriander and cook while stirring for one minute. Pour these contents into a large bowl. 

     In the same pan, heat another tablespoon of oil and toast your peanuts on high for two minutes (they should already be salted and roasted). Drain these on a paper towel and set aside. Now add the lime juice, lime zest, sugar, salt, and remaining oil into the shallot mixture as well as pepper to taste. Toss in the beans, cilantro, and most of the peanuts and give it a good mix. Top with remaining peanuts and a fried egg if you're like me #putaneggonit.

Recipe

• 2 lbs. mixed snap beans (such as green, wax, haricots verts, and/or Romano), trimmed
• ½ tsp kosher salt, plus more
• 5 tbsp olive oil, divided
• ½ large shallot, finely chopped
• 1 1-inch piece ginger, peeled, finely grated
• 1 lemongrass stalk, tough outer layers removed, finely grated on a Microplane
• 2 garlic cloves, finely grated
• ½ tsp ground coriander
• Freshly ground black pepper
• ⅓ c salted, roasted peanuts
• 3 kaffir lime leaves, finely chopped
• 1 tsp finely grated lime zest
• 3 tbsp fresh lime juice
• ¼ tsp sugar
• ⅓ c (packed) cilantro leaves with tender stems, plus more for serving