Who knew Aleppo Chile Flakes and Black Truffle Salt went together so well? Vanessa Seder did. This recipe from Vanessa's cookbook 'Eat Cool: Good Food for Hot Days' had us convinced it was the best version of haricots verts we've ever had. Haricots verts are the more refined version of green beans; they are thinner, longer and straighter and more refined in taste. This dish is great for summer or fall parties because it can be served room temperature or even cold, and the beans stay firm throughout the party. Enjoy!
- 1 tablespoon sea salt
- 1 pound haricots verts, stem ends trimmed
- 3 tablespoons black truffle oil
- 1/3 cup sesame seeds
- 1/2 teaspoon Black Truffle Salt
- 1/2 teaspoon of Aleppo Chile Flakes
- 1/4 teaspoon freshly ground black pepper
- Combine 2 cups water and the sea salt in a medium saucepan. Bring to a boil over high heat, about 4 minutes. Add the haricots verts, using tongs to toss in the hot water until submerged, then cover with a lid and cook until the haricots verts are tender, about 6 minutes. Transfer to a large bowl of ice water to cool completely.
- Drain well and transfer to a medium bowl. Toss the haricots verts with the truffle oil. Refrigerate until ready to serve.
- Put the sesame seeds in a small skillet and turn the heat to medium. Cook, stirring constantly, until golden and lightly toasted, 6 to 8 minutes. Transfer to the bowl of a mortar and pestle and grind coarsely, then transfer to a small bowl. Alternatively, you can place the sesame seeds on a cutting board and use a meat mallet to crush them slightly, then transfer them to the bowl.
- Stir in the truffle salt, Aleppo Chile, and black pepper.
- To serve, place the haricots verts on a serving platter or on 4 small plates. Top with the sesame seed mixture. Serve immediately or within a few hours.
Recipe from Eat Cool: Good Food for Hot Days by Vanessa Seder