Pine Nut Vinaigrette:
¼ red wine vinegar
1 tbs fish sauce
2 tbs water
4 oz pine nuts
½ clove garlic
½ tsp dried chili flakes
¼ cup extra virgin olive oil
Put pine nuts, garlic chili and oil into a food processor and puree; drizzle in olive oil and rest of liquid ingredients. This will emulsify into a creamy dressing.
Main Dish:
1 ½ lbs. string beans, trimmed
Salt
Black Pepper
3 bunches scallions, trimmed, cut to lengths to match beans
Extra virgin olive oil
1 tbs red wine vinegar
⅓ cup Pine Nut vinaigrette
Juice of ½ a lemon
¼ tsp dried chili flakes
1 small handful mint
1 small handful basil
¼ cup pine nuts, lightly toasted
Heat oven to 425F. Toss beans and scallions in a healthy glug of olive oil, ½ tsp salt, and many twists of pepper. Spread on baking sheets in a single layer; roast until softened and browned or charred, 20 to 30 minutes. Pile beans and scallions into a bowl and sprinkle with vinegar. Toss and rest for 10 minutes. Whisk together vinaigrette, lemon juice and chili flakes. Pour over the beans. Add mint, basil and pine nuts and toss gently.
