Lemony Green Beans w/Almond Breadcrumbs
Step into spring by serving this quintessential green bean side dish. Goes with everything!
Ingredients:
1/2 cup blanched and slivered almonds
6 tbsp extra virgin olive oil, divided
1 garlic clove, minced
1/2 cup breadcrumbs
Zest and juice of 1 lemon
2 tbsp finely chopped flat-leaf parsley
Flaky sea salt
Pepper
1 1/2 lbs green beans, trimmed
Lightly toast almonds in a skillet over medium eat. Let cool, then transfer to a food processor and grind to the consistency of breadcrumbs.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add garlic, almonds, breadcrumbs, and lemon zest and cook, stirring constantly, until fragrant and golden. Remove from heat and stir in parsley.
Place lemon juice in a small bowl and slowly whisk in the remaining olive oil. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 5 minutes. Drain green beans, return to the pot, and toss with the vinaigrette.
To serve, arrange green beans on a platter, drizzling with vinaigrette left at bottom of pot. Sprinkle almond and breadcrumb mixture on top.
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