Categories: Vegetables

Ingredients

• 1 large navel orange
• 2 tsp. canola oil
• 1 pound green beans, ends trimmed
• 3/4 tsp. kosher salt plus more to taste
• 1 tbsp. white wine vinegar or champagne vinegar or rice vinegar
• 2 tbsp. extra virigin olive oil
• Freshly ground pepper

Directions

1. Finely grate the zest of the orange and reserve it. Segment the orange and keep the sections and juice in a bowl.

2. In a large cast-iron skillet for satue pan, heat the canola oil over high heat, swirling it aournd the paon so it coats the bottom thinly and evenly. While the oil begins to smoke, add the beans (in batches if necessary-don’t crowd the pan) and scatter 1/2 tsp. of the salt over them. Cook, stirring only every 1 1/2-2 minutes until the beans are half-blistered and blackened about 8 minutes. Transfer the beans to a serving platter or bowl. Lift the orange segments out of their juice (reserve the juice) and scatter over the beans Sprinkle 1/4 tsp. of the orange zest over the beans and oranges.

3. Add the vinegar, olive oil and the remaining 1/4 tsp. slat to the bowl of orange juice and whisk until thoroughly combined.

4. Pour the dressing over the beans. Toss and season to taste with salt, pepper and the remaining orange zest.

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