Thursday, July 29, 2010

Green Beans with Lemon and Oil

This recipe is a perfect example of how sometimes the simplest recipes are the best.  Green beans, quickly cooked until crisp tender and tossed with a bit of oil and lemon are a simple and divine way to savor fresh green beans. I usually blanch my green beans for only 3 to 4 minutes because I like my beans really crunchy, often even eating them raw. This dish tastes in one word, fresh, and is one of the best green bean recipes I've had the pleasure of making.

Green Beans with Lemon and Oil
from Epicurious, who got it from Gourmet

they say it makes 6 side-dish servings, I say only 4 (or less if you really love green beans).

1 lb thin green beans such as haricots verts, trimmed
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest

1. Cook beans in a 5-quart pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry.

2. Toss beans with oil, salt, and pepper to taste, then toss with lemon juice and half of zest. Serve beans sprinkled with remaining zest.

No comments:

Post a Comment