Name: Green Bean and Almond Salad
Yield: 6 to 8 servings
Ingredients: 1 tablespoon Dijon mustard; Juice of 1/2 to a lemon; 1 tablespoon Sherry vinegar; 1/2 teaspoon capers, roughly chopped; 1 teaspoon of brine (liquid) from the jar of capers; 5 tablespoons extra-virgin olive oil; 2 teaspoons vegetable oil; 1 pound green beans, ends trimmed; 1/2 cup Fisher® Slivered Almonds, lightly toasted

1. Heat a small skillet over medium heat and add the vegetables oil. Add the slivered almonds and stir them in the pan until they are golden brown.

2. In a medium bowl, whisk together the Dijon mustard, lemon juice and Sherry vinegar. Add the capers, caper juice and a pinch of salt and pepper. Slowly whisk in the olive oil. Taste for seasoning. Set aside.

3. Bring a large pot (enough to hold about 6 quarts of water) to a boil. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste a drop of it.

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. Stir the green beans into the boiling water and allow them to cook, 2-3 minutes. 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 in the cold water.

5. Transfer the green beans to a kitchen towel spread on a flat surface and thoroughly dry them. Transfer them to a medium bowl. Season with salt and pepper to taste and toss with the vinaigrette and the toasted almonds. Serve immediately.

Green Bean and Almond Salad

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages