When we were in Chicago last month, we were fortunate enough to eat at Stephanie Izard’s Girl and the Goat.
(See Eating Through a Few Midwestern States for more info about our meal and the trip.)
I have since raved about her roasted cauliflower, chickpea fritters, sugo and the green beans with fish sauce vinaigrette. I am waiting on fresh cauliflower from the farmers market before I try roasting some and I finally found garbanzo bean flour at Whole Foods so I am set to try to make fritters. But last week I bought some fresh green beans from a favorite vendor at the market and tried my hand at duplicating Izard’s “Sauteed Green Beans with Fish Sauce Vinaigrette.”
Here is what I came up with:
Steamed Green Beans with Fish Sauce Vinaigrette
1/2 c. fish sauce
1/4 c. water
2 T. rice wine vinegar
3/4 c. lime juice
1/4 c. sugar
1/4 c. canola oil
1 large garlic clove, minced
1/4 t. red pepper flake
1-2 lbs. of steamed green beans
Place vinaigrette ingredients in a blender and pulse until emulsified. Pour over green beans while beans are still warm. Serve. (This is also good served cold the next day.)
It came out tasty but wasn’t quite like the original inspiration. Izard’s vinaigrette had a creamier consistency and the beans were served with sliced almonds. I am glad I wasn’t able to nail it perfectly, though. This way I have a great excuse to go back and visit Girl and the Goat again to do more research! 🙂
