- 1 pound of green beans
- 1/2 cup of sliced almonds, toasted
- 2 small shallots, finely diced
- 3 tablespoons of extra virgin olive oil
- 3 tablespoons of lemon juice
- Salt and freshly ground pepper
Directions
Cook the green beans in a big pot of salted boiling water. The water should be as salty as sea water. Remove from the heat as soon as the beans are tender (4-5 minutes). Place them immediately in a big bowl of salted ice cold water with ice cubes to ensure that the cooking process stops and that the beans maintain their vibrant green color. Once cold, drain and reserve.
In a small bowl, whisk the olive oil and lemon juice and a good pinch of salt and pepper. Add the shallots and stir. Spoon the vinaigrette over the green beans, and sprinkle with the almonds.
For more delicious recipes from Jennifer Bartoli, check out her Chocolate Shavings blog.
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