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Green Beans with Mint Vinaigrette and Pickled Lychee Onion

1 tbsp. salt, plus more, to taste
3 lb. green beans, ends trimmed
1 1/2 cups lychee vinegar
1 large white onion, peeled and cut crosswise into 1/8-inch-thick slices
3 tbsp. sugar
1 shallot, minced
2 tsp. Dijon mustard
1 tbsp. chopped fresh mint
2 tbsp. Champagne or lychee vinegar
5 tbsp. olive oil
Freshly ground pepper, to taste

Bring a large saucepan two-thirds full of water to a boil over high heat. Add the 1 tbsp. salt and the green beans, and cook until the beans are bright green and tender, 4 to 5 minutes. Drain and immerse the beans in a bowl of ice water to cool, then drain and set aside.

In a small saucepan over medium heat, combine the lychee vinegar, onion, sugar and salt, to taste. Bring to a boil, separating the onion slices into rings, and cook until slightly tender, 1 to 2 minutes. Remove from the heat and let cool.

In a small bowl, whisk together the shallot, mustard, mint and Champagne or lychee vinegar. Gradually whisk in 4 tbsp. of the olive oil. Season with salt and pepper and set the vinaigrette aside.

In a large sauté pan over medium heat, warm the remaining 1 tbsp. olive oil and add the beans. Sauté, stirring occasionally, until they are warmed through, 2 to 3 minutes. Drain the onions, discarding the vinegar mixture, and add the onions to the beans. Cook until warmed through, about 2 minutes more. Add the vinaigrette and toss well to coat. Transfer to a warmed serving dish. Serves 8 to 10.



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