I figured the perfect recipe to get my blog back to working order is one inspired by my cousin, Kelly's wedding in Chicago! My family and I traveled to Chicago this past summer, and I must say...I think we ate some of the best food we ever had that weekend. From the rehearsal dinner, to the reception, desserts, and Sunday brunch, everything was amazing!!
The rehearsal dinner took place at Little Goat, which was opened by Stephanie Izard, the winner of Top Chef season 4! Now I have to admit...when we looked over the menu, there were some ingredients in the descriptions that were new and, quite frankly, intimidating to me. However, since everything was served family style, I tried everything and loved everything. My family agreed that one of our favorite dishes was the garlic and onion pierogi with pickled rhubarb chimichurri. We also loved the skirt steak and the green beans with fish sauce vinaigrette. I was so thrilled when I googled Stephanie's name on the way home and found her blog with some of the recipes, green beans included! So of course, I recently tried to replicate the recipe and was in heaven!
You might be thinking...fish sauce? It's pretty much just a vinegar-style condiment made from anchovies. Just like in a caesar dressing, all you really get is the saltiness and a little kick of flavor.
This is super simple to make and it's a great way to impress guests at a dinner party!
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: Serves 4
- 2 oz. lemon juice (about 1 1/2 lemons)
- 2 oz. fish sauce
- 1 oz. low sodium soy sauce (really important that it is low sodium, or else it is very salty!)
- 1/2 Tablespoon dijon mustard
- 4-5 drops hot sauce
- 1 clove garlic
- Good olive oil
- 1/2 cup mayonnaise
- Fresh green beans (about 3 big handfuls), cleaned
- Small shallot, sliced fine
- Unsalted cashews
- In a blender or food processor, combine lemon juice, fish sauce, soy sauce, dijon, hot sauce, and garlic. Pulse to mix. Add enough oil to make 1 cup and blend until smooth.
- In a separate small bowl, combine mayonnaise with 3 Tablespoons of the dressing from above. Whisk together and set both sauces aside.
- Heat a small amount of oil in a frying pan. Add green beans and shallots over medium low heat. (You want the green beans to cook through before the outsides get too dark, so watch that the heat is not up too high.)
- Add enough of the fish sauce dressing to coat the green beans; let steam.
- Once the green beans are almost done, add a handful or two of cashews for flavor.
- Transfer to a serving dish and drizzle with the mayonnaise aioli. Enjoy!