Green Bean & Shallot Salad
Bring a large pot of water to a boil. Place a clean kitchen towel on a rimmed baking sheet. Cook green beans until tender, about 4 minutes. Drain, rinse with cold water and spread out on the prepared baking sheet. Let cool to room temperature.Advertisement
Whisk oil, lime juice and fish sauce in a large bowl. Stir in the green beans, tomatoes and fried and fresh shallots. Mix well and add a pinch of salt, if needed. Let stand for 20 minutes at room temperature. Add more lime juice or fish sauce, if desired. Serve topped with cilantro, sesame seeds and shrimp powder (if using).
Tips: To prepare Fried Shallots & Fried Shallot Oil: Place a fine-mesh strainer over a heatproof bowl. Heat 1/2 cup canola oil in a small skillet over medium-high heat. Add 1/2 cup halved and sliced shallots, reduce heat to medium and cook, stirring often, until golden brown, 3 to 5 minutes. Pour the shallots and oil through the strainer. Transfer the shallots to a paper-towel-lined plate. Reserve the oil, if desired. Store fried shallots airtight at room temperature for up to a week; refrigerate the oil for up to 2 months.
Made from salted fermented fish, fish sauce is a pungent, funky condiment found with other Asian ingredients at the supermarket. Thai Kitchen is a widely available brand that is lower in sodium.
To prepare Dried Shrimp Powder: Put 2 Tbsp. dried shrimp in a coffee grinder reserved for grinding spices. Pulse until ground to a fluffy powder. Store airtight at room temperature for up to 3 days or freeze for up to 6 months.
2 vegetable, 1 fat