Green Bean and Almond Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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] 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. 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. 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. 3. Bring about a quart of water to a boil in a large. Add salt.
4. 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. 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. 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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