Spicy green bean-sesame salad
I was thinking about sesame oil, because we don’t use it much at Clover. We love using sesame seeds in a couple recipes (mainly toast them to go into our falafel batter, and they’re an ingredient in tahini).
We cooked the green beans with garlic, then tossed them with our hot sauce we make with Thai chiles and red cherry peppers, a little bit of cilantro, some white wine vinegar, sesame oil, and a handful of sesame seeds to garnish. We were testing cooking methods (steaming vs. boiling) and I think the beans could have used an extra minute of cooking, that’s something we’ll probably adjust next time if we make it. If you had it today at MIT or at the restaurant, let us know what you thought.