Green Beans with Sesame Dressing

Directions

Cut the beans in 2 inch lengths, then into slivers.

Bring a large pan of water to a rolling boil, add the tablespoon of salt to it and put in the beans.

Boil about 2 to 5 minutes until the beans are just tender but still crisp.

Drain and quickly plunge them into cold water to set the color.

Drain again and put the beans into a bowl.

Pour the stock over them and set aside for 30 minutes or longer.

Put the sesame seeds in a small cast-iron frying pan set over mediuhigh heat.

Dtir the seeds for a few minutes until they are roasted and give out a nutty aroma.

Reserve about ½ tablespoon of the seeds for garnish.

Grind the rest in a clean coffee grinder or food processor, then empty them into a bowl.

Add the soy sauce, rice wine vinegar, sugar and 1 tablespoon of stock taken from the soaking beans.

Mix well.

Drain the beans thoroughly.

(Save the stock for soup or another use.) Put them into a bowl, add the dressing and mix.

To serve, Japanese-style, pile the beans in a little hillock in the center of each of 4 small bowls or plates.

Sprinkle the reserved sesame seeds over the top of each serving.