GREEN BEANS WITH MARCONA ALMONDS, SHALLOTS, AND PARSLEY
One of the veggie side dishes from our cooking class, these green beans are vibrant in color and still have a little crunch. Blanch them the night before and assembly on the day of will take no time. The bright lemon flavor and wonderful crunch of the Marcona almonds are perfection. Yum!
8 ounces of green or wax beans, trimmed
1/4 cup marcona almonds, coarsely chopped
3 tablespoons extra virgin olive oil
1 large shallot, chopped
1 tablespoon italian parsley, thinly sliced
freshly ground black pepper
Bring a large pot of water to a boil and then salt it. 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. Remove the beans from the water and place directly into the ice bath. When cool, remove from the bath and pat dry with paper towels.
Meanwhile, in a saucepan, heat the olive oil. Add the minced shallots and cook until shallots are tender and just start to brown. Remove from the heat and add the marcona almonds. Set aside.
Coat a large skillet with olive oil. Heat over medium-high heat until very hot. Add the beans and season with sea salt. Cook, tossing frequently, until charred in some spots, about 5 minutes.
Remove beans from the pan and place on a serving platter. Top with almond mixture, parsley, and grated lemon zest. Finish with a squeeze of fresh lemon juice and serve immediately.
Photos by Michael Wells.