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Chidori Phillips
BellaOnline's Japanese Food Editor

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Haricots Verts with Sesame Dressing
Guest Author - Sherry Van Der Elst

Though slightly more expensive, I prefer haricots verts (French for "green string beans") to commercial string beans because I find them more tender and flavorful, and because their narrower shape gives the dish a more delicate presentation. Serve this dish in separate bowls, either as a vegetable side or as a salad.

Salting the boiling water adds flavor and turns the haricots an attractive bright green color.

1 1/2 lbs fresh haricots verts (or, if unavailable, fresh string beans), washed and with stem ends removed
1/4 cup white sesame seeds (shiro goma)
2 Tbs black sesame seeds (kuro goma)
1/2 cup dashi
2 tsp dark soy sauce
2 tsp light soy sauce
1 1/2 tsp sesame oil
1 1/2 tsp sugar
Kosher salt

1. Prepare an ice bath by filling a bowl halfway with ice and water. Bring a large pot of generously salted water to a boil. Blanch the haricots in the boiling water until barely tender, but with a slight bite left to them, about 2-3 minutes. Drain and transfer beans to ice bath for two minutes. Drain again and allow beans to dry on paper towels.

2. Toast sesame seeds by placing them in a dry wok or skillet and cooking over medium heat until seeds begin to pop. Immediately remove from heat and transfer to a small mixing bowl.

3. Whisk in remaining ingredients until dressing is smooth and creamy.

4. Divide haricots among four small plates or bowls. Drizzle dressing over each plate and serve.






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Content copyright © 2009 by Sherry Van Der Elst. All rights reserved.
This content was written by Sherry Van Der Elst. If you wish to use this content in any manner, you need written permission. Contact Chidori Phillips for details.

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