Marinated Summer Beans With Toasted Almonds And Dry Jack Cheese
These vibrant beans marinated in a zesty lemon and tarragon dressing are adorned with curls of savory cheese and crunchy almonds for a fresh and flavorful salad. Perfect for a light and summery side dish, this recipe is sure to impress your guests with its delicious combination of textures and bright, herbaceous flavors. Bring a burst of color and taste to your table with this delightful dish.
— Constant Cookbook
Ingredients
- 1 lemon
- 1/2 lb. green beans
- 1/2 lb. yellow wax beans
- Salt, to taste
- 1 Tbs. olive oil
- 2 Tbs. chopped fresh tarragon
- Freshly ground pepper, to taste
- 1/2 cup curls or shavings of dry Monterey jack or Parmigiano-Reggiano cheese
- 1/3 cup coarsely chopped almonds, toasted
Instructions
- Zest the lemon to yield 1 tsp. grated zest. Juice the lemon and reserve 3 Tbs. juice.
- Trim the beans and cut them diagonally if desired. Bring a large saucepan of salted water to a boil over high heat. Add the beans and boil until just tender, 3 to 4 minutes. Drain and plunge the beans into ice water to cool. Drain well and put in a large bowl.
- Add the olive oil, tarragon, 2 1/2 Tbs. of the lemon juice and the lemon zest to the beans. Mix well, season with salt and pepper, and add more lemon juice, if desired. Transfer to a platter, top with the cheese and almonds, and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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