Charred Bean and Pea Salad Serves 8
Here’s a quick side for your summer barbecue. When the beans are in season and non starchy, you don’t need to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture. (While a mix is nice, I often just use green beans instead of a mix and it comes out wonderfully.)
6 garlic cloves, smashed
2 dried chiles de arbol
1 1/2 inch piece ginger, peeled and thinly sliced
3/4 tsp coarsely ground black pepper
1/2 tsp cumin seeds
1/3 cup plus 2 Tbsp extra virgin olive oil
2 Tbsp fresh lime juice
1 tsp pure maple syrup
1 1/2 lbs. green beans, wax beans, sugar snap peas, and/or snow peas, trimmed
Cook garlic, chiles, ginger, black pepper, cumin seeds, and 1/3 cup oil in a small saucepan over low heat, swirling occasionally, until garlic is golden and oil is very fragrant, 5-8 minutes. Remove from heat and stir in lime juice and maple syrup; set dressing aside.
Meanwhile, heat broiler. Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining 2 Tbsp oil. (It will also work if you don’t have a wire rack.) Season generously with salt, toss to coat, and spread out beans in a single layer. Broil, undisturbed, until tender and blistered — about 4 minutes. Let cool.
Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt if needed. This is also good served at room temperature.
Adapted from Bon Appetit