The story of Samin Nosrat’s Tahini Sbagliato (sbagliato means “mistake” in Italian) is one of frustrated expectations, shifting benchmarks, and learning to be kinder to herself—an apt metaphor for Nosrat’s process over the last eight years. She initially set out to make a lighter version of ranch dressing for her book Good Things, but none of her countless experiments lived up to the vision she had in her head. “I remember just feeling like I was really failing at this thing I had set out to do,” she recalls. But no matter how much she insisted it was a failure, everyone she served it to loved it. The experience proved educational for her. When she finally listened to her tasters, she realized she had succeeded—just not how she had initially imagined. Sometimes “I just have to shift what it is that I’m after,” she laughs. “I have to change the finish line.”
We’ve adapted her recipe slightly and used it as the dressing for this simple summery side dish. The title says green beans, but if you have access to a variety of wax or runner, or even Romano, beans, feel free to swap them in in equal quantity. You will want to use the smallest garlic clove you can find here to prevent its heat from overpowering the herb-flecked sauce.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
1
1
2
1
⅓
⅓
¼
¼
2
¼
2
1
1
2
2
Need to make a substitution?
Preparation
Step 1
Cook 1 lb. green beans, trimmed, in a medium pot of boiling salted water until crisp-tender, 5–7 minutes. Drain and pat dry.
Step 2
Meanwhile, process or blend 2 scallions, coarsely chopped, 1 garlic clove, coarsely chopped, ⅓ cup vegetable oil, ⅓ cup well-stirred tahini, ¼ cup apple cider vinegar, ¼ cup finely chopped dill, 2 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, 2 Tbsp. white miso, 1 Tbsp. finely chopped cilantro, 1 Tbsp. onion powder, 2 tsp. agave nectar or pure maple syrup, 2 tsp. finely chopped parsley, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. water in a food processor or blender until smooth with some flecks of herbs remaining. If sauce is too thick, stir in up to 1 Tbsp. additional water. Taste and add more lemon juice and/or season with more salt if needed.
Step 3
Spoon half of sauce onto a platter. Arrange green beans on top and drizzle remaining sauce over. Scatter coarsely chopped dill and/or parsley on top if desired.
Step 4
Do Ahead: Beans can be cooked 1 day ahead; transfer to an airtight container. Cover and chill. Sauce can be made 4 days ahead; transfer to a separate airtight container. Cover and chill.