Worth a trip

Charred Bean and Pea Salad

Name: Charred Bean and Pea Salad
Ingredients: 2 dried chiles de árbol; 6 garlic cloves, smashed; 1 (1 1/2") piece ginger, peeled, thinly sliced; 3/4 tsp. coarsely ground black pepper; 1/2 tsp. cumin seeds; 1/3 cup plus 2 Tbsp. extra-virgin olive oil; 2 Tbsp. fresh lime juice; 1 tsp. pure maple syrup; 1 1/2 lb. green beans, wax beans, sugar snap peas, and/or snow peas, trimmed; Kosher salt

A small grocery run gets this on the table.

Ingredients

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directions

1.
Cook chiles, garlic, ginger, black pepper, cumin seeds, and 1/3 cup oil in a small saucepan over low heat, swirling occasionally, until garlic is golden and oil is very fragrant, 5–8 minutes. Remove from heat and stir in lime juice and maple syrup; set dressing aside.
2.
Meanwhile, heat broiler. Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining 2 Tbsp. oil. Season generously with salt, toss to coat, and spread out beans in a single layer. Broil, undisturbed, until tender and blistered all over, about 4 minutes. Let cool.
3.
Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt.

Recipes sourced from Epicurious.com.

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