Recipe – Haricots Verts and Radishes

 

1 lb. Haricots verts, trimmed

1/3 cup black sesame seeds

2 Tbsp. Bragg Liquid Aminos

1 Tbsp. rice vinegar (or lemon juice)

½ tsp. shichimi togarashi* or ¼ tsp. cayenne pepper

8 radishes, each cut into 6 wedges

Fill large pot or bowl with ice water, and set aside. Bring 4 quarts salted water to a boil in stockpot over high heat. Add haricots verts, and blanch 2 to 3 minutes, or until crisp-tender. Drain in colander, and plunge colander in ice bath 3 to 4 minutes, or until haricots verts are cool. Drain, and pat dry. Toast sesame seeds in small, dry skillet over medium heat 2 to 3 minutes, or until fragrant. Cool to room temperature, then finely grind in spice or coffee grinder, or with mortar and pestle. Transfer ground sesame seeds to bowl, and stir in Bragg Liquid Aminos, maple syrup, rice vinegar (or lemon juice, and shichimi togarashi. Toss together green beans and dressing in large bowl. Scatter radishes on top.

*Shichimi togarashi is a fragrant Japanese pepper blend that includes red pepper, dried orange peel, and seaweed, but can be easily swapped out for cayenne pepper.