MARIO BATALI’S ITALIAN RECIPES

Green Beans with Charred Onions

Adapted from Molto Gusto by Mario Batali Makes 6 servings

INGREDIENTS: 1 pound green beans or haricots verts 2 medium sweet onions, such as Vidalia or Walla Walla 1½ tablespoons balsamic vinegar 1½ tablespoons orange juice 2 tablespoons extra-virgin olive oil ¼ teaspoon Maldon or flaky sea salt

DIRECTIONS:

1. Bring 4 quarts of water to a boil in a large pot. Add the beans and blanch until crisp-tender, 3 to 5 minutes. Drain in a colander and cool under cold running water; drain well.
2. Halve the onions lengthwise and trim off the ends. Cut lengthwise into ½-inch-wide slices.
3. Heat a dry 12-inch sauté pan over medium-high heat until very hot. Add the onions and sauté until charred in spots but still crunchy, 4 to 6 minutes. During the last minute or so, add the beans, stirring and tossing to warm them through.
4. Transfer the beans and onions to a large bowl. Whisk the balsamic vinegar, orange juice, and oil together in a small bowl. Pour over the beans and onions, tossing to coat. Let stand for at least 10 minutes, or up to 1 hour, before serving. Sprinkle the beans with salt and serve.