Green Bean Salad with Tahini and Quinoa

FROM OPEN KITCHEN

This salad is a good one to make anytime you find nice slender green beans. It even makes a fresh and crunchy Thanksgiving side dish. If you find beans that are not so slender or tender, and you have the patience, halve each one lengthwise (it doesn’t have to be perfect) before blanching, which will make them less chewy and also help the dressing to permeate them.

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SERVES 6-8

FOR THE PICKLED SHALLOTS

½ cup red wine vinegar

1 tablespoon sugar

½ teaspoon salt

½ cup sliced (lengthwise) shallot, sliced lengthwise (1 large shallot)

FOR THE SALAD

¼ teaspoon plus a big pinch of salt

1 pound green beans, stem end trimmed

¼ cup tahini

2 tablespoons fresh lemon juice (from 1 lemon)

3 tablespoons warm water 

1 small garlic clove, grated on a Microplane

Pinch of cayenne pepper

2 tablespoons olive oil

½ cup cooked quinoa

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons slivered fresh mint, basil, dill, or parsley, plus more for garnish?

1 tablespoon toasted sesame seeds

1 large radish, thinly sliced on a mandoline

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1. To make the pickled shallots: Combine the vinegar, sugar, and salt in small saucepan and bring to a boil over medium heat. Reduce the heat and simmer until the sugar dissolves. Add the shallots, raise the heat again, and return to a boil. Transfer to a bowl to cool.  

2. To make the salad: Bring a large pot of water to a boil and add a large pinch of salt. Have a bowl of ice water ready. Add the green beans and blanch for 1 to 2 minutes, until bright green and crisp-tender. Drain and transfer to the ice water; leave until thoroughly cool. Drain and pat dry and place in a large bowl.

3. Whisk together the tahini, lemon juice, warm water, garlic, salt, cayenne, and oil in small bowl. 

4. Add the tahini dressing, quinoa, salt, pepper, mint, and sesame seeds to the green beans and toss. Drain the shallots and sprinkle on top and finish with the radish.

TIMING TIPS:

• Up to 1 day ahead: Trim the green beans. Make the dressing and pickled shallots. Cook the quinoa. Refrigerate until ready to use.

• Up to 4 hours ahead: Blanch and chill the green beans.

• Just before serving: Assemble the salad.