Renate's Oriental Green Bean Salad

Photo: U. Bromberg
1 lb young green beans
4-5 cloves garlic, coarsely chopped
1 Tbs. olive oil
1 Tbs. dark soy sauce
1 Tbs. dark sesame oil
2 sprigs summer savory (available at the market)
½ red bell pepper, chopped
Cook beans in salted water until tender, but still firm.
Immediately plunge into ice cold water and drain.
Heat olive oil to medium hot and roast garlic until golden brown.
Be careful not to burn it.
Prepare dressing by combining soy sauce and sesame oil.
Arrange beans on a platter, pour dressing over it and sprinkle with the toasted garlic, chopped bell peppers and chopped summer savory.
Enjoy with your favorite ice cold beverage.