Ingredients
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Kosher salt and black pepper
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2
tablespoons Asian hot mustard powder (or Colman’s dry mustard powder)
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¼
cup neutral oil, such as safflower or canola
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¼
cup minced shallot
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2
tablespoons unseasoned rice vinegar
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1
tablespoon minced peeled ginger
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1 ½
teaspoons granulated sugar
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1
teaspoon minced garlic
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¼
cup thinly sliced scallions (from 2 scallions)
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2
pounds green beans, trimmed
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¼
cup chopped roasted pecans
Preparation
- Bring a large pot of salted water to a boil.
- In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
- Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
- Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.
Dining and Cooking