Charred Bean Salad

• portions: 8 servings

Ingrédients

2 dried chiles de árbol

6 garlic cloves, smashed

1 1½" piece ginger, peeled, thinly sliced

¾ tsp. coarsely ground black pepper

½ tsp. cumin seeds

⅓ cup plus 2 Tbsp. extra-virgin olive oil

2 Tbsp. fresh lime juice

1 tsp. pure maple syrup

1½ lb. green beans, wax beans, sugar snap peas, and/or snow peas, trimmed

Kosher salt

Instructions

Cook chiles, garlic, ginger, black pepper, cumin seeds, and ⅓ 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.

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.

Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt.