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.
Note: edible ground sumakh is available from Mid-Eastern or Russian markets or spice shop.
Edible ground sumakh is available from Mid-Eastern or Russian markets or spice shop
Recipe courtesy of Wayne Harley Brachman