2 servings

Cilantro Lime Vinaigrette:
1 tablespoons extra virgin olive oil
1 tablespoons fresh lime juice
1/8 cup packed fresh Red Dog cilantro leaves plus more for garnishing
1/8 teaspoon kosher salt
Freshly ground black pepper

Charred Green Beans:
1/2 lb fresh Red Dog green beans, trimmed
Extra virgin olive oil
Flaky salt such as Maldon

Prepare Vinaigrette: Combine the olive oil, lime juice, cilantro, salt and pepper in small food processor bowl. Puree or pulse ingredients together, until mixture just begins to come together, and cilantro is still finely chopped. Set aside in a small container. Shake before using.

Prepare the Charred Green Beans: In a medium bowl, toss the trimmed green beans lightly with olive oil (roughly 1/2 tablespoon or so) and season lightly with salt. Heat a grill (use a grill pan if your grill slats are spaced apart) over medium-high heat or large grill pan over very high heat. The pan should be piping hot. If you are grilling inside, turn on your kitchen fan, as it will get smoky.

Add about a third of the green beans directly to the hot grill or grill pan, spreading them out evenly. Grill the greens beans for roughly 4 to 5 minutes, tossing them every few minutes, until they are evenly charred and beginning to soften slightly. Transfer the charred green beans to a serving platter or separate mixing bowl. Repeat with the remaining green beans.

Allow the charred green beans to cool for 5 to 10 minutes, then toss with the cilantro-lime vinaigrette. Sprinkle with fresh cilantro leaves and finishing salt. The dish can be served hot, at room temperature, or cold straight from the fridge.