Green Bean and Almond Salad

"The almonds are essential to this dish because they bring out the sweetness we don't realize green beans have. Toasting the almonds also[ adds a richer flavor. If time permits, chill the green beans a little with the dressing and toss in the almonds at the last second so they retain their crunch." - Alex Guarnaschelli]


Yield:
6 servings

CATEGORIES
Ingredients
  • 1 teaspoon vegetable oil
  • 1/2 cup Fisher® Slivered Almonds, lightly toasted
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Sherry vinegar
  • 1/2 teaspoon capers, roughly chopped
  • 1 teaspoon of brine (liquid) from the jar of capers
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 pound green beans, ends trimmed
Directions

1. Heat vegetable oil in a small skillet over medium heat. Add the slivered almonds and stir until they are golden brown. Remove almonds from pan and set aside.

2. In a medium bowl, whisk together the Dijon mustard, lemon juice and Sherry vinegar. Add the capers, caper juice. Slowly whisk in the olive oil and set aside.

3. Bring about a quart of water to a boil in a large. Add salt.

4. Prepare an ice bath by filling a bowl large enough to hold the green beans with cold water. Add some ice cubes and put a colander in the middle of the bowl.

5. Stir the green beans into the boiling water and allow them to cook, 2-3 minutes or until crisp-tender. Use a slotted spoon to remove them from the water, transferring them immediately to the colander inside the ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling.

6. Transfer the green beans to a kitchen towel spread on a flat surface and thoroughly dry them. Place dried green beans into a medium bowl. Toss with the vinaigrette and the toasted almonds. Serve immediately.

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    Recipe courtesy of Aida Mollenkamp