These Grilled Spicy Green Beans with Cashews and Basil from Greg and Gabi Quiñónez Denton are “refreshingly acidic, with a touch of spiciness and… a wonderful umami flavor from the fish sauce.”
- ½ cup (plus 3 tablespoons) extra-virgin olive oil
- 1 tablespoon sriracha sauce
- 2 tablespoon Asian fish sauce
- 2 tablespoon sherry vinegar
- 2 tablespoon freshly squeezed lime juice
- ¼ cup freshly squeezed tangerine juice (or substitute orange juice)
- ¼ teaspoon finely grated tangerine zest (or substitute orange zest)
- 1 teaspoon kosher salt (plus more as needed for seasoning)
- 1/8 teaspoon freshly cracked black pepper (plus more as needed for seasoning)
- 1 pound fresh green beans (trimmed)
- 1 pint cherry or grape tomatoes (halved)
- 1 small red onion (peeled and thinly sliced)
- 1 serrano chile pepper (thinly sliced)
- ½ cup thinly sliced fresh basil leaves
- ⅓ cup roasted cashews
Make the vinaigrette: Combine ½ cup olive oil, srirarcha, fish sauce, vinegar, lime juice, tangerine juice and zest, ¼ teaspoon salt and 1/8 teaspoon pepper in a bowl; whisk well to combine.
Grill the beans: Prepare a grill to high-heat. Place the green beans in a large serving bowl with the remaining 3 tablespoons olive oil; season with salt and pepper and toss to combine. Transfer to a grill basket, or, if you have one, place a sturdy metal cooling rack upside down on the grill, forming a crosshatch pattern that should make the green beans harder to slip through. Let the beans cook until lightly charred, about 4 minutes, then either toss the grill basket or gently turn the beans on the cooling rack to char the other sides. Continue to cook until tender-crisp, about 4 more minutes.
Return the beans to the serving bowl. Add the tomatoes, red onions, and sliced serrano. Add enough vinaigrette to lightly coat. Taste and adjust seasoning, if necessary.
Divide the beans and tomatoes mixture between 4 serving plates. Garnish with the basil and cashews. Serve warm or at room temperature.