Six Seasons: A New Way with Vegetables by Joshua McFadden

Author:Joshua McFadden [McFadden, Joshua]
Language: eng
Format: azw3
Publisher: Artisan
Published: 2017-05-01T16:00:00+00:00

» Serves 4

1 bunch basil (try a mix of opal, lemon, lime, and bush basil)

½ bunch mint

½ pound yellow wax beans, trimmed

½ pound green beans, trimmed

1 bunch scallions, trimmed (including ½ inch off the green tops)

⅓ cup Spicy Fish-Sauce Sauce

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

1 pint cherry tomatoes (mixed colors), halved

½ cup hazelnuts, lightly toasted and roughly chopped

Heat a grill to medium-high.

While the grill is heating, pick the herbs and leave the leaves whole. If any of the herbs don’t look pristine, discard them; these herbs are like leaves in a salad.

Once the grill is hot, grill the beans and the scallions directly on the grill grates, unoiled. (Um, make sure you place them perpendicular to the grates.) Grill until the beans and scallions are deeply charred and caramelized and quite tender. (You can also cook the beans in a hot cast-iron skillet in batches until evenly charred, slightly wilted, and tender.)

Take the vegetables off the grill, cut the scallions into shorter lengths, and toss the vegetables in a bowl with the spicy fish-sauce sauce. Taste and season with salt and pepper.

Drizzle on a glug of olive oil, fold in the tomatoes and herbs, and toss. Taste and adjust the seasoning again, adding more spicy fish-sauce sauce if needed to make the salad zingy. Top the beans with the chopped toasted hazelnuts. Serve on the warm side of room temperature.

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