green beans with ginger vinaigrette and green onions

If you use scallions (slender-straight, no bulb at the end), you might need more to get the same effect as the little bit older and stronger green onions. This vinaigrette has a mild, bright ginger flavor. Should you desire more, just add another teaspoon or two of chopped ginger.

Servings: 4 Servings

Author: More Time at the Table/Alyce Morgan

Ingredients

1 pound haricots verts (skinny French green beans) or trimmed regular green beans cut into 2-inch pieces-cooked tender crisp and drained, but still hot
1 tablespoon extra virgin olive oil
1 teaspoon soy sauce
Kosher salt and fresh ground pepper
Ginger vinaigrette--recipe below
¼ cup very thinly sliced green onions, garnish

Instructions

Place hot green beans in a large bowl, drizzle with the olive oil and soy sauce. Sprinkle with a generous pinch each kosher salt and fresh ground pepper. Toss until well combined. Drizzle 3 tablespoons of the vinaigrette over all and toss well once more. Taste and adjust seasonings. Pour out the beans onto a rectangular platter and sprinkle the sliced green onions down the center of the beans. Grind a little more black pepper over all. Serve warm, at room temperature, or cool, passing the remaining vinaigrette at the table in a tiny pitcher or ramekin.

Notes

GINGER VINAIGRETTE: Whisk together well (or pulse in small food processor as I do) 2 tablespoons chopped fresh ginger (about 1 3/4" piece peeled fresh ginger), 1 tablespoon EACH fresh lime juice, rice wine vinegar, and soy sauce, 1 clove minced garlic, 1/2 teaspoon honey, a generous pinch each kosher salt and fresh ground pepper, and a dash of hot sauce or to taste. Whisking or pulsing, slowly pour in ¼ cup extra virgin olive oil until well mixed or emulsified. Taste and adjust seasonings. For a vegan version, sub granulated sugar for the honey. (Keeps up to two weeks in the fridge. Bring to room temp before using.)