This recipe from our Rochester restaurant brings together the lively flavors of fresh garlic and ginger. It makes for a refreshin’ salad that goes with all sorts of grilled and roasted meats and poultry.

　　

Ingredients

feeds 4

　　

The Beans

1 pound green beans

　　1 small red bell pepper, cut in thin strips

　　1/4 cup slivered red onion

　　1 tablespoon minced garlic

　　1 tablespoon minced fresh ginger

　　

The Dressing

1/4 cup lime juice (about 1 big lime)

　　1/4 cup red wine vinegar

　　1 teaspoon kosher salt

　　1 teaspoon Dijon mustard

　　2 teaspoons brown sugar

　　1/2 cup olive oil

　　1/2 cup Mutha Sauce (page 165)

　　1 rounded teaspoon grated orange zest

　　

Step 1

Cut the tips and stems off the green beans. Plunge them into a pot of boiling salted water and cook til tender-crisp. Drain and throw them into a bowl. Add the peppers, onions, garlic, and ginger.

　　

Step 2

Mix up the dressing by whisking the lime juice, vinegar, salt, mustard, and brown sugar in a bowl til the salt and sugar dissolve. Keep whisking and add the oil in a thin, steady stream. Splash in the Mutha Sauce and add the orange zest. Give it all a stir and pour over the veggies.

　　

Step 3

Mix well and let the beans marinate at room temperature for several hours before serving.

　　Dinosaur Bar-B-QueTen Speed Press