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1 pound haricots verts (thin French green beans) or regular green beans
2 teaspoons fresh lemon juice
2 teaspoons finely chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
1 teaspoon freshly grated lemon zest
Salt and freshly ground black pepper, to taste
Trim regular green beans if using and in a large saucepan of boiling salted water cook beans until crisp-tender (2 minutes for haricots verts or 3 to 4 minutes for regular green beans) and drain in a colander.
In a bowl toss beans with lemon juice, parsley, lemon zest, and season with salt and pepper
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Other Recipes from this Episode
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