Recipe by Alexa Weibel
Start to Finish: 25 minutes (plus chilling)
Servings: Makes 3/4 lb.
3/4 lb. haricots verts, trimmed
1 red jalapeño chile, thinly sliced
1 1/3 cups rice wine vinegar
2/3 cup sherry vinegar
2/3 cup mirin
2 tbsp. sugar
2 tbsp. kosher salt
2 cloves garlic, sliced
toasted sesame oil and sesame seeds
In shallow dish, arrange haricots verts and chile. In saucepan, bring next 6 ingredients and 2/3 cup water to boil. Simmer over medium until reduced, 8 minutes. Pour over vegetables; let cool. Cover; chill overnight. To serve, drain, drizzle with oil, and top with sesame seeds.