Recipe courtesy of Wayne Harley Brachman
25 min
15 min
10 min
4 servings


  • 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


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.

Cook's Note

Edible ground sumakh is available from Mid-Eastern or Russian markets or spice shop

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