My good friend Chris had us over for dinner last weekend and served these green beans that were outstanding. I can honestly say they were the best I’ve ever had. He had these at a restaurant in Chicago called Girl & the Goat.
Magic Green Beans
Green Bean dressing (makes 2 cups)
4 oz lemon juice
5 oz fish sauce
2.5 oz soy sauce
1 Tbs Dijon mustard
¾ tsp sriracha sauce
1/3 oz garlic smashed (about 2-3 cloves)
Green Bean aioli
1 cup mayonnaise
1/3 cup green bean dressing
4 cup green beans, trimmed
2-4 oz olive oil
½ cup shallots, sliced
1/3 cup unroasted unsalted cashews, chopped
salt (may not be needed)
Combine green bean dressing ingredients in a bowl or jar (a jar is good because there will be left over dressing, which can be used in other applications – keeps for a few weeks in refrigerator. After 2 days, strain to remove garlic pieces and transfer to a squeeze bottle). Make at least one day in advance.
To make aioli, combine mayonnaise and up to 1/3 cup dressing. Whisk until smooth but still thick (not watery). Put into a squeeze bottle and set aside or refrigerate.
Heat large frying pan, add oil, then add green beans and cook for 2-3 minutes. Add shallots and continue to cook 2-3 minutes longer. There will be a little char on the green beans.
Add enough green bean dressing to coat beans (start with 2 Tbs and taste (it’s easy to put too much dressing in and turn the whole thing into a salt bomb), cover and let steam 2-5 min on medium heat – do not burn. Add cashews and season with salt if necessary.
Transfer to serving dish and drizzle with aioli.