Green Beans and Cucumbers With Miso Dressing

Ingredients

• 3 Persian cucumbers or ½ English hothouse cucumber
• Kosher salt
• 1 pound green beans, trimmed
• 1 1½-inch piece ginger, peeled, finely grated
• 1 serrano or Fresno chile, finely grated
• 1 garlic clove, finely grated
• ⅓ cup unseasoned rice vinegar
• ¼ cup white miso
• ¼ cup olive oil
• ½ teaspoon toasted sesame oil
• Toasted sesame seeds and sliced scallions (for serving)

Steps

1. Smash the cucumbers lightly with a rolling pin and tear into bite-sized pieces. Toss in a medium bowl with a pinch of salt and leave so the salt can penetrate.
2. Meanwhile, seal the green beans in a large resealable plastic bag. Smash with a rolling pin until most are split open and bruised. In a medium bowl, whisk the ginger, chile, garlic, vinegar, miso, olive oil and sesame oil until smooth. Put the dressing in the bag with the beans, toss to coat and season with salt.
3. Drain the cucumbers and add to the bag with the beans. Shake gently to mix, then move the salad to a platter and top with sesame seeds and scallions.