Charred Green Beans with Brown Butter Dressing Recipe

Step 1

Heat a medium skillet over medium-high heat. Combine 16–20 sage leaves (about 4 sprigs), roughly tornand ½ cup coarsely chopped blanched hazelnuts in the pan and baste 2 tbsp. extra virgin olive oil more. Sprinkle with ½ tsp. Diamond crystal or ¼ tsp. Morton’s Kosher Salt and season with freshly ground black pepper. Toast, stirring often, until nuts are golden and sage is crisp, about 4 minutes. Transfer to a small bowl. Wipe out the pan and set aside.

2nd step

Square 1 small garlic clove, finely grated, in a medium bowl. Heat 4 tbsp. Butter without salt in the reserved pan over medium-high heat, stirring often, until melted and foamy. To add 1 medium shallot, finely chopped, and reduce the heat to medium. Cook, stirring occasionally, until the butter turns golden brown and smells nutty and the shallot is lightly browned, about 3 minutes. Pour the brown butter mixture into a bowl with the garlic, scraping up any browned bits stuck to the bottom of the pan. To add 2 tbsp. apple cider vinegar, 1 C. Dijon Mustardand ½ tsp. Diamond crystal or ¼ tsp. Morton’s Kosher Salt and whisk to combine; season with pepper. Reserve the dressing.

Step 3

Heat 1 tbsp. extra virgin olive oil in a large skillet, preferably cast iron, over medium-high heat. To add 1 lb green beans, trimmedsprinkle with 1 C. Diamond Crystal or ½ tsp. Morton’s Kosher Salt, and season with pepper. Cook, stirring occasionally, until bright green and charred in spots but still tender and crispy, 5 to 7 minutes. Transfer to a large plate. Repeat the process with the rest 1 lb green beans, trimmed, 1 tbsp. extra virgin olive oil, 1 C. Diamond Crystal or ½ tsp. Morton’s Kosher Salt, and more pepper. Remove from the heat and return all the green beans to the pan (if they don’t fit, use a large bowl instead). Add reserved dressing and toss to coat.

Step 4

Transfer the dressed green beans to a dish and garnish with hazelnuts and sage.

Do it in advance: Hazelnuts and sage can be cooked 3 days in advance; store tightly at room temperature. Dressing can be prepared 2 days in advance; cover and refrigerate. Reheat in microwave in 10 second bursts or place container in a bowl of boiling water to warm before using.