Green Bean Salad With Asian-Style Dressing Share

Course : Beans
Serves: 4
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3 tablespoons white-wine vinegar
2 tablespoons rice vinegar
2 teaspoons soy sauce
1 clove garlic -- minced
1 piece fresh gingerroot -- peeled and minced -- (1-inch)
2 teaspoons asian sesame oil
1/3 cup canola oil -- or vegetable oil
1 tablespoon sesame seeds
2 pounds green beans -- trimmed
2 medium scallions -- chopped fine

Preparation / Directions:

In a small bowl, whisk together vinegars, soy sauce, garlic, gingerroot, and sesame oil. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified. Season dressing with salt and pepper. In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl. In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander and rinse under cold water. Drain beans well. In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well. Serve salad chilled or at room temperature.

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