1 pound string beans, trimmed, or 1 pound asparagus, peeled and trimmed
1/2 cup olive oil
1 large shallot, finely minced
1 tablespoon Dijon mustard
1/4 cup Georgian or balsamic vinegar
2 tablespoons Polish vodka
1 tablespoon sumakh, see note
Salt and pepper
2 hard boiled eggs, finely chopped, optional
1 red bell pepper, finely diced, optional
Note: edible ground sumakh is available from Mid-Eastern or Russian markets or spice shop
Blanch and refresh string beans in salted water.
In 1 tablespoon olive oil taken from the 1/2 cup, caramelize the minced shallot.
Put shallot, mustard, vinegar, and vodka in a blender. Slowly drizzle in the remaining oil. Mix in sumakh, salt, and pepper. Serve over string beans (or asparagus).
Optional: Garnish with a little chopped hard boiled egg and/or finely diced red bell pepper.
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