Green Beans with Almond Gremolata
Here, we boost the flavor of green beans by topping them with a bright-tasting gremolata that includes garlic, almonds, parsley and preserved lemons. A staple in Moroccan cooking, preserved lemons are made by soaking fresh lemons in a saltwater brine. You can buy jarred preserved lemons at specialty grocery stores or make your own.
Ingredients:
For the gremolata:
- 1 garlic clove, minced
- 1/2 cup (2 3/4 oz./80 g) toasted almonds, coarsely chopped
- 1/2 cup fresh flat-leaf parsley leaves, finely chopped
- 2 Tbs. minced preserved lemon
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 2 Tbs. Champagne vinegar
- 1 tsp. sugar
- Kosher salt and freshly ground pepper
2 Tbs. extra-virgin olive oil- 2 shallots, cut into 1/4-inch (6-mm) rings
- 2 Tbs. red wine vinegar
- 1 lb. (500 g) green beans, ends trimmed
- Kosher salt and freshly ground pepper
Directions:
To make the gremolata, in a bowl, stir together the garlic, almonds, parsley and preserved lemon until combined. Add the olive oil, Champagne vinegar and sugar and stir until blended. Season with salt and pepper. Set aside.
In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the shallots and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the red wine vinegar and cook until reduced by half, about 3 minutes. Add the remaining 1 Tbs. olive oil and the green beans and cook, stirring occasionally, until tender but still firm, 6 to 8 minutes. Season with salt and pepper and transfer to a serving dish. Top with the gremolata and serve warm or at room temperature. Serves 6.
Williams-Sonoma Test Kitchen
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