Kacang Hijau dengan Yuzu Vinaigrette

Instructions

1. Gather all the ingredients. If your green beans are not trimmed, snap the tip of one end of the bean with your fingers and draw it down the length of one side of the bean to remove any possible string. Do the same thing with the other end, pulling it down the other side of the bean.
2. Have ready a large bowl of ice water. Bring a large pot of water (3 QT) to a boil over medium-high heat. When the water is at a rolling boil, add 1 tsp Diamond Crystal kosher salt, then 1 lb French green beans (haricot vert).
3. Cook until the beans are just tender: 3 minutes for French green beans and 4 to 5 minutes for regular green beans. Test for doneness. They are done when they are just cooked through but still have the slightest crunch of texture. Drain the green beans immediately.
4. Transfer the green beans to the ice-water bath to make them greener and fresher. Drain again and set aside, or, if making in advance, dry them thoroughly with a clean dry towel and refrigerate in an airtight container for a day or two.
5. In a large bowl, whisk together 1 Tbsp extra virgin olive oil, 1 tsp yuzu zest, 2 Tbsp yuzu juice (extract), 1 tsp Dijon mustard, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper.
6. Toss the green beans with the yuzu vinaigrette.
7. Transfer to a serving dish, sprinkle with more zest, and serve immediately. You can keep the left over in an airtight container for 3 days.