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For the green bean dressing combine the lemon juice, fish sauce, Tamari sauce, Dijon and sriracha. Transfer to blender, add garlic and emulsify with the 4 oz. oil. I whisked and did not use blender.
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For the aioli, whisk together the 1/3 cup of green bean dressing and 1 cup mayonnaise until well blended. Set aside.
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To prepare green beans. I blanched my green beans in boiling water for about 3-4 minutes then cooled in ice water. This step was omitted from her recipe but I thought it would make the green beans more tender. Heat about 1-2 tablespoons of oil (extra) in a frying pan. Add the green beans and some sliced shallots for flavor. Add enough vinaigrette to coat the green beans. Let steam until they start to look tender. (*Note: lately I have been skipping the blanching part of recipes because seems like I end up overcooking green beans once I start sautéing them.)
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Add a handful or two of cashews for flavor. Season with salt and pepper.