CHARRED BEAN AND PEA SALAD
When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don't bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.
Provided by Claire Saffitz
Categories Bon Appétit Salad Side Green Bean Chile Pepper Garlic Ginger Sugar Snap Pea Backyard BBQ
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cook chiles, garlic, ginger, black pepper, cumin seeds, and 1/3 cup oil in a small saucepan over low heat, swirling occasionally, until garlic is golden and oil is very fragrant, 5-8 minutes. Remove from heat and stir in lime juice and maple syrup; set dressing aside.
- Meanwhile, heat broiler. Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining 2 Tbsp. oil. Season generously with salt, toss to coat, and spread out beans in a single layer. Broil, undisturbed, until tender and blistered all over, about 4 minutes. Let cool.
- Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt.
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