Inspired by an Asian recipe, Hudson Valley based Chef Ryan McClintock brought this green bean dish to the Italian side with a fresh herbaceous handmade aioli. Aioli is basically the best mayonnaise you've ever had -- with a twist. Pair the warm green beans with salt cured radishes for a bitter and sharp combination. Once the aioli is added, this makes a great vegetable dish or starter.
You can taste Ryan's dishes at the highly regarded farm to table restaurant Global Palate in West Park, NY, where he is Sous Chef. Here is the recipe for these delicious warm blistered green beans and salt cured radishes with a cool aioli you'll want to put on everything.
Salt Cured Radishes:
1 radish per serving
Thinly slice radish. Prepare 3 tablespoons of sugar and 1 tablespoon of salt. Set aside. Take one radish for each serving and add the sugar/salt mixture until water comes out of radish. Let sit at room temperature for 30 minutes.
4 egg yolks
3 crushed garlic cloves
1/2 cup basil leaves, packed
1 oz vinegar
1 oz water (add more to make thinner, similar to mayo consistency)
2 cups vegetable oil
2 cups extra virgin olive oil
1 oz lemon juice
Kosher salt and pepper to taste
Makes 1 quart, can be used for many servings and on sandwiches, omelettes, with French fries, even steaks. Use instead of mayo.
Make basil oil by combining basil leaves and extra virgin olive oil in blender. Mix until pureed and color is bright green. Do not over blend. Set aside.
Combine yolks, garlic, vinegar, and water along with a three finger pinch of kosher salt in food processor and pulse eight times to smash garlic and break up egg yolks. Add vegetable oil drop by drop while processor is mixing on high. As you make the emulsion, you can add the oil in a more steady stream. Once all vegetable oil is in, drizzle in your basil oil. Adjust the seasoning with lemon juice, pepper, and salt to taste.
Blistered Green Beans:
Make a circle with you thumb and pointer finger. Fill with green beans for each person served.
1 teaspoon oilve oil
1 orange, to zest
Salt and pepper to taste
To blister green beans, heat a pan until you see wisps of smoke. Add one teaspoon olive oil, add green beans and resist urge to move pan for seven seconds in order to get blackened char on the green beans. Give in to the urge and flip pan around -- saute the green beans. Add pinch of salt and 1/2 pinch of black pepper. Continue until green beans are wrinkled or wilty, approximately 45 seconds. Add to dish along with a pinch of orange zest.
To complete dish:
Toss beans and radishes with smear of aioli on side. Sprinkle fresh parsley and additional orange zet. Serve and enjoy!
Image via Ryan McClintock