Green Bean and Almond Salad
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 193
- Total Fat
- 18
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 51
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
Directions
- 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.