- 1 head of garlic, top 1 inch cut off
- 1/2 cup plus 1 tablespoon canola oil
- 2 teaspoons finely chopped peeled fresh ginger
- 1/4 cup seasoned rice vinegar
- 1/2 teaspoon smooth peanut butter
- 1/2 teaspoon gochugaru (Korean red pepper flakes) or Aleppo pepper
- 1/4 teaspoon sambal oelek
- 1 teaspoon toasted sesame oil
- Kosher salt
- 5 tablespoons canola oil
- 1 pound mixed young beans, such as yellow wax beans, green and purple string beans and dragon tongue beans, trimmed
- 1 tablespoon minced garlic
- 1/4 cup torn basil leaves, plus small whole leaves for garnish
- Kosher salt
How to make this recipe
Make the vinaigrette
Preheat the oven to 450°. Drizzle the top of the garlic head with 1 tablespoon of the canola oil and wrap tightly in foil. Roast until tender, 45 minutes to 1 hour. Let cool slightly, then squeeze out the garlic cloves and discard the skin.
In a blender, puree half of the garlic cloves (reserve the remaining cloves for another use) with the ginger, rice vinegar, peanut butter, gochugaru and sambal oelek. With the machine on, drizzle in the remaining 1/2 cup of canola oil and the sesame oil until incorporated. Season the vinaigrette with salt.
Make the salad
In a large skillet, heat 2 tablespoons of the oil. Add half of the beans and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes. Transfer to a large bowl. Repeat with another 2 tablespoons of oil and the remaining beans.
Wipe out the skillet. Add the remaining 1 tablespoon of oil and the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. Scrape the garlic oil over the beans. Add 1/2 cup of the vinaigrette and the torn basil and season with salt; toss to coat. Transfer to a platter and garnish with whole basil leaves. Serve warm.
Floral-inflected Italian white.