2 tablespoons fresh lemon juice
1 small garlic clove, minced
Pinch of cayenne pepper
2 tablespoons extra-virgin olive oil
½ teaspoon coarse salt
60 ml red wine vinegar
1 large shallot, thinly sliced
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint
1 tablespoon sesame seeds, toasted
Sliced radish, for garnish
Bring a large pot of water to a boil. Cook the green beans until bright green and
crisp-tender, 2 to 3 minutes. Drain and plunge into a bowl of ice water. Once
cooled, drain again and blot dry.
In a small bowl, whisk together the tahini, lemon juice, garlic, cayenne, olive oil,
¼ teaspoon of the salt, and 3 tablespoons water.
Heat the vinegar in the microwave until hot, about 20 seconds. Pour over the
shallot. Let it pickle until cool, about 10 minutes. Drain. Toss the green beans
with the dressing, the remaining ¼ teaspoon salt, the black pepper, mint, and
sesame seeds. Top with the shallot and radish.
Tip: Instead of a butter-and-flour roux, use tahini to thicken soups (say, a creamy
bisque) and add a delicious nutty note. Stir it in while the soup is cooking; aim
for a spoonful or two of tahini per serving.