Makes 3 servings.

Cilantro Lime Vinaigrette
1.5 tablespoons extra virgin olive oil
1.5 tablespoons fresh lime juice
3 tablespoons packed Red Dog cilantro leaves plus more for garnishing
1/2 clove garlic, finely grated with a microplane
Kosher salt, to taste
Freshly ground black pepper

Charred Green Beans
0.75 lbs. fresh Red Dog green beans, trimmed
Extra virgin olive oil
Flaky salt such as Maldon, for finishing

Prepare Vinaigrette: Combine the olive oil, lime juice, cilantro, grated garlic, salt and pepper in a small capacity food processor bowl. Puree or pulse the ingredients together until well emulsified and the cilantro is finely chopped in texture. Scrape down the sides of the bowl once or twice as needed. Set aside while you prepare the green beans. Stir just before using.

Prepare the Green Beans: In a mixing bowl, toss the trimmed green beans lightly with olive oil, roughly 3/4 tablespoon or so, and season with salt. Preheat an outdoor grill to high heat. Important Note: If your grates are spaced apart by more than ½ inch, I recommend setting a metal rack – without a non-stick coating – over the grates to ensure the beans do not fall through during cooking. Alternatively, you can char the green beans in batches on a piping hot grill pan inside on the stovetop. If grilling inside, be sure to turn on your kitchen exhaust fan as it will get smoky.

Distribute the green beans over the hot grill, perpendicular to the grates or on top of the metal rack. Depending on the size of your grill, you may need to cook the beans in batches to avoid over-crowding. Cook the beans for roughly 3 to 4 minutes, tossing with tongs every few minutes, until evenly charred and beginning to soften. Transfer to a large platter.

Serve: Spoon the cilantro lime vinaigrette over the charred green beans, tossing lightly if desired. Before serving, sprinkle the beans with flaky salt. Serve hot, at room temperature, or cold from the fridge.