Charred Green Beans with Herby Lemon Salsa

• porciones: 4 servings
• tiempo activo: 22 minutes
• tiempo total: 30 minutes

Ingredientes

1 large shallot, (diced)

1 Fresno pepper, (diced, see Note 1)

1 tablespoon sumac (see Note 2)

Kosher salt

2 tablespoons champagne vinegar (can substitute red wine vinegar or white vinegar)

8 ounces (230g) best-quality cherry tomatoes or grape tomatoes

1 tablespoon minced preserved lemon peel (can sub with 1 tablespoon lemon zest)

1 cup (16g) basil leaves (or flat-leaf parsley leaves and tender stems)

1 ½ to 2 tablespoons good-quality extra virgin olive oil

Flaky sea salt and black pepper

1 heaping tablespoon high-heat oil, (such as avocado oil)

12 ounces (340g) green beans (see Note 3)

4 garlic cloves

1/3 cup (48g) pine nuts, toasted (or roasted almonds or pistachios, chopped) (see Note 4)

Instrucciones

Mix together the shallots and Fresno pepper with the sumac, vinegar, and a pinch of salt in a small bowl. Stir very well to combine, and allow to rest for at least 15 minutes, or while you prep everything else, stirring once or twice.

Add the cherry tomatoes to a food processor and pulse several times until chopped but not pureed. Pour the tomatoes over a strainer, sprinkle with a generous pinch of salt, and massage the salt into the tomatoes with your hands. Allow the tomatoes to rest and drain while prep everything else.

While you wait, do all the other prep. Mince the preserved lemon peel. Sliver the basil. Trim the ends of the green beans (if any beans are very large, cut in half). Finely chop the garlic. Toast the pine nuts.a. To toast pine nuts, heat a dry frying pan over medium heat. Once hot, add the pine nuts and stir or shake the pan from time to time, for 3 to 5 minutes, or until toasty and golden brown.

In a bowl, combine the strained tomatoes, macerated shallots, preserved lemon peel, basil, parsley, and olive oil. Season with flaky sea salt and pepper to taste, and toss to combine.

Make the green beans. Heat a wok or large, sturdy-bottomed sauté pan over high heat (see Note 5). Once you start to see wisps of smoke, then add the high-heat oil. Then add the green beans with a 1/2 teaspoon kosher salt. Spread out in a single layer as much as possible and cook undisturbed for 1 minute, or until some beans start to blister.a. Cook for a total of 4 to 5 minutes, tossing only every 1 minute to allow charring. When the beans are almost done, add the garlic. Stir fry for 30 seconds, stirring constantly to prevent burning. Take off the heat. Transfer to a serving bowl.

Spoon the salsa over the beans and scatter on the pine nuts. Season to taste with salt and pepper.

Nutrición

• Calorías: 179 kcal
• Grasa Total: 14 g
• Grasa Saturada: 1 g
• Grasa No Saturada: 11 g
• Sodio: 164 mg
• Carbohidratos Totales: 12 g
• Fibra Dietética: 4 g
• Azúcares Totales: 5 g
• Proteína: 4 g