Summer Beans With Lemon And Almonds
Bring the vibrant colors and flavors of fresh green and yellow beans to your table with this delightful recipe. The beans are tenderly blanched and then tossed with a zesty mix of olive oil, tarragon, lemon zest, and juice, creating a bright and refreshing side dish. Finished with a sprinkle of toasted almonds for added crunch, this dish is perfect for adding a touch of elegance to any meal.
— Constant Cookbook
Ingredients
- 1/4 cup almonds
- 1/2 lb. green beans, trimmed
- 1/2 lb. yellow wax beans, trimmed
- Salt, to taste
- 1 Tbs. extra-virgin olive oil
- 2 Tbs. chopped fresh tarragon
- Grated zest and juice of 1 lemon
- Freshly ground pepper, to taste
Instructions
- Preheat an oven to 350°F.
- Spread the almonds on a baking sheet, transfer to the oven, and toast until lightly browned and fragrant, about 10 minutes. Pour onto a cutting board and let cool. Coarsely chop the almonds.
- Cut the beans in half on the diagonal, if desired. Bring a large saucepan of lightly salted water to a boil over high heat. Have ready a large bowl of ice water. Add the beans to the boiling water and cook until just tender, 3 to 4 minutes. Drain the beans and transfer to the ice water to cool. Drain well and place in a large bowl.
- Add the olive oil, tarragon, lemon zest and lemon juice to the beans. Stir to mix well, then season with salt and pepper. Transfer the beans to a platter, top with the almonds and serve. Serves 4.
- Adapted from Williams-Sonoma <i>Vegetable of the Day,</i> by Kate McMillan (Weldon Owen, 2012).
Yield
Serves 4.
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