Summer Beans with Lemon and Almonds
Celebrate summer’s bounty with this colorful bean salad, a perfect companion to grilled meat or seafood and a welcome dish on a barbecue or picnic table. You can blanch and marinate the beans in advance, then top with the almonds just before serving.
- 1/4 cup almonds
- 1/2 lb. green beans, trimmed
- 1/2 lb. yellow wax beans, trimmed
- Salt, to taste
- 1 Tbs. extra-virgin olive oil
- 2 Tbs. chopped fresh tarragon
- Grated zest and juice of 1 lemon
- Freshly ground pepper, to taste
Preheat an oven to 350°F.
Spread the almonds on a baking sheet, transfer to the oven, and toast until lightly browned and fragrant, about 10 minutes. Pour onto a cutting board and let cool. Coarsely chop the almonds.
Cut the beans in half on the diagonal, if desired. Bring a large saucepan of lightly salted water to a boil over high heat. Have ready a large bowl of ice water. Add the beans to the boiling water and cook until just tender, 3 to 4 minutes. Drain the beans and transfer to the ice water to cool. Drain well and place in a large bowl.
Add the olive oil, tarragon, lemon zest and lemon juice to the beans. Stir to mix well, then season with salt and pepper. Transfer the beans to a platter, top with the almonds and serve. Serves 4.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).