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Amarante
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 Fri, Jul 15 2022, 3:22 pm
This was a lovely refreshing salad - and great for hot days because you can make it in the cooler morning hours and then just bring out for dinner.
Lemon-Basil Green Bean Almondine Salad
Excerpt From: Jamie Deen - The Deen Bros. Get Fired Up
This is our riff on the classic green bean almondine. We think it’s at its most delicious with a light lemon-basil dressing. Be sure not to overcook the beans—they should make a real crunch when you dig in!
Serves 6
1 pound fresh green beans, trimmed
½ cup slivered almonds
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh basil
1 large garlic clove, finely chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
1. Bring a large pot of salted water to a boil. Have ready a bowl of ice water.
2. Drop the beans into the boiling water and cook until crisp-tender, 1 to 2 minutes. Use a slotted spoon to remove the beans. Transfer them immediately to the ice water to stop the cooking. Drain well and place the beans in a large bowl.
3. Toast the almonds in a small skillet over medium-high heat until golden, 2 to 3 minutes.
4. In a small bowl, whisk together the olive oil, lemon juice, basil, garlic, salt, and pepper.
5. Pour the lemon-basil dressing over the beans and toss well to combine. Sprinkle the almonds over the top of the salad and serve.
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relaxation
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Fri, Jul 15 2022, 3:34 pm
| Amarante wrote: | This was a lovely refreshing salad - and great for hot days because you can make it in the cooler morning hours and then just bring out for dinner.
Lemon-Basil Green Bean Almondine Salad
Excerpt From: Jamie Deen - The Deen Bros. Get Fired Up
This is our riff on the classic green bean almondine. We think it’s at its most delicious with a light lemon-basil dressing. Be sure not to overcook the beans—they should make a real crunch when you dig in!
Serves 6
1 pound fresh green beans, trimmed
½ cup slivered almonds
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh basil
1 large garlic clove, finely chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
1. Bring a large pot of salted water to a boil. Have ready a bowl of ice water.
2. Drop the beans into the boiling water and cook until crisp-tender, 1 to 2 minutes. Use a slotted spoon to remove the beans. Transfer them immediately to the ice water to stop the cooking. Drain well and place the beans in a large bowl.
3. Toast the almonds in a small skillet over medium-high heat until golden, 2 to 3 minutes.
4. In a small bowl, whisk together the olive oil, lemon juice, basil, garlic, salt, and pepper.
5. Pour the lemon-basil dressing over the beans and toss well to combine. Sprinkle the almonds over the top of the salad and serve. | sounds really appetizing. Thanks !
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