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.