This simple almond-shallot topping goes with just about any simply cooked vegetable, but it tastes best with green beans. Instead of simply blanching the beans, I char them until they develop a smoky richness.
Ingredients
- Kosher salt
- 8 ounces green and/or wax beans, trimmed
- ¼ cup blanched whole almonds, coarsely chopped
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 1 large shallot, minced
- 1 tablespoon fresh flat-leaf parsley leaves, thinly sliced
- 1 lemon
- Freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
159 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 2 grams protein; 209 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
- Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.
- Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
- Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving. Season with pepper and serve.
About 30 minutes
Dining and Cooking