Recipe: Mario Batali's Green Beans with Charred Onions
Mario Batali's new cookbook, "Molto Gusto," focuses on vegetable preparations, pastas and pizzas. This green bean side dish can be served warm or room temperature.
GREEN BEANS WITH CHARRED ONIONS
From "Molto Gusto," Mario Batali and Mark Ladner, EccoServes 6.
Kosher salt1 pound young green beans or haricots verts
2 medium sweet onions, such as Vidalia or Walla Walla
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons orange juice
2 tablespoons extra virgin olive oil
Maldon or other flaky sea salt
Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons kosher salt. Add the beans and blanch until crisp-tender, 3 to 5 minutes. Drain the colander and cool under cold running water; drain well.
Halve the onions lengthwise and trim off the ends, Cut lengthwise into ½-inch-wide slices.
Heat a dry 12-inch sauté pan over medium-high heat until very hot. Add the onions and sauté until charred in spots but still crunchy, 4 to 6 minutes. During the last minute or so, add the beans, stirring and tossing to warm them through. Transfer the beans and onions to a large bowl.
Whisk the balsamic vinegar, orange juice, and oil together in a small bowl. Pour over the beans and onions, tossing to coat. Let stand for at least 10 minutes, or up to 1 hour, before serving.
Sprinkle the beans with Maldon salt and serve.
