Recipe: Green Beans With Charred Onions

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Serves 6

Kosher salt
1 pound young green beans or haricots verts
2 medium sweet onions, such as Vidalia or Walla Walla
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons orange juice
2 tablespoons extra virgin olive oil
Maldon or other flaky sea salt

Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons kosher salt. Add the beans and blanch until crisp-tender, 3 to 5 minutes. Drain the colander and cool under cold running water; drain well.

Halve the onions lengthwise and trim off the ends, Cut lengthwise into 1/2-inch-wide slices.

Heat a dry 12-inch saute pan over medium-high heat until very hot. Add the onions and saute 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. 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 Maldon salt and serve.

Excerpted from Molto Gusto: Easy Italian Cooking by Mario Batali. Copyright 2010. Reprinted by permission of Ecco.