Romano Beans With Almonds
Fresh Romano beans are lightly blanched to retain their crispness and vibrant green color, then dressed with a simple Mediterranean-inspired combination of olive oil, lemon juice, almonds, and a sprinkle of sea salt. This refreshing and flavorful salad is perfect for a quick and healthy side dish that celebrates the season's fresh produce.
— Constant Cookbook
Ingredients
- Sea salt, to taste
- 1 lb. romano beans, trimmed and cut on the diagonal into 2-inch pieces
- 2 Tbs. extra-virgin olive oil
- 1/2 lemon
- 1/4 cup almonds, toasted and roughly chopped
Instructions
- Bring a large pot three-fourths full of salted water to a boil over high heat. Add the beans and boil until tender, about 3 minutes. Drain well and transfer to a bowl.
- Drizzle the beans with olive oil. Squeeze the juice from the lemon half over the beans, and stir in the almonds and salt. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
Yield
Serves 4.
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