June 27, 2019
Part of what we enjoy most about recipe development is finding ways to put cool, creative spins on classic dishes. Since we know the flavors and familiarity of those dishes is what keeps them on the weeknight dinner table and holiday menus, our goal is not to make drastic changes. Instead, we create subtle updates like we did here to the traditional French side, Green Beans Almandine.
Our tangy Marcona almond vinaigrette takes the place of a typical French butter sauce, allowing the crisp-tender green beans to shine, just as all peak summer produce should. Feel free to stick with regular almonds if that is what you have on hand, but we highly suggest using Spanish Marcona almonds for their soft texture and naturally buttery flavor. It's special ingredients like these that go a long way when updating the classics. Happy summertime!
Green Beans with Marcona Almond Vinaigrette
1 pound green beans, trimmed
Kosher salt and freshly ground black pepper
3 tablespoons sherry vinegar
1 teaspoon lemon juice
1 shallot, minced
1 teaspoon honey
1/4 cup olive oil
1/4 cup marcona almonds, toasted and chopped
2 tablespoons parsley, chopped
1. Heat oven to 325. Place the almonds in an even layer on a dry sheet pan and toast until lightly golden, turning once, about 8-10 minutes. Once cool, chop and set aside.
2. Bring a large pot of water to a boil. Add 1/2 tablespoon of salt and green beans and cook until crisp-tender, about 5 minutes. Plunge in an ice bath to immediately stop the cooking (this also maintains the vibrant color). Drain and pat dry with a paper towels.
3. Whisk together the vinegar, lemon juice, shallot, honey, almonds, salt and pepper. Slowly whisk in the olive oil until emulsified. Set aside 2 tablespoons of the vinaigrette.
4. Toss the green beans in the vinaigrette. Drizzle with remaining vinaigrette.