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Green Bean & Shallot Salad
“This easy Asian green bean salad recipe gets a deeply savory flavor from shallots and fish sauce. Part of the reason is time: after it's made, the dish is left at room temp for 20 minutes to allow the green beans to absorb more flavor. Serve with grilled chicken or shrimp.”
1 pound green beans, trimmed and cut into 2-inch pieces
2 tablespoons fried shallot oil (see Tips) or canola oil
2 tablespoons lime juice, or more to taste
1 tablespoon fish sauce (see Tips), or more to taste
2 large tomatoes, diced
⅓ cup fried shallots (see Tips)
⅓ cup halved and sliced shallots
1 cup loosely packed fresh cilantro
1 tablespoon toasted sesame seeds
2 tablespoons dried shrimp powder (optional; see Tips)
1Bring 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.
2Whisk 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 ½ cup canola oil in a small skillet over medium-high heat. Add ½ 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.