The almonds are essential to this dish because they complement the natural sweetness of the green beans. Toasting the almonds also adds a richer flavor. If time permits, chill the green beans a little with the dressing and toss in the almonds at the last second so they retain their crunch.
Green Bean & Almond Salad
Almond
SaladSide Dish
Gluten FreeVeganVegetarian
prep
15
minscook
15
minsmake
1 pound
green beans, trimmed
1/2 cup
Fisher® Slivered Almonds
1 teaspoon
vegetable oil
1 tablespoon
Dijon mustard
1 tablespoon
fresh lemon juice
1 tablespoon
sherry vinegar
1/2 teaspoon
capers, roughly chopped, plus 1 teaspoon brine
1/3 cup
extra-virgin olive oil
Food Safety Instruction
DIRECTIONS
- Cook green beans in boiling salted water 2-3 minutes or until crisp-tender. Drain, then transfer to large bowl of ice water until cold. Drain well.
- Meanwhile, cook Fisher® Almonds in hot vegetable oil in small skillet on medium heat until golden brown, stirring frequently. Remove from pan.
- Whisk mustard, lemon juice, vinegar, capers and brine in medium bowl. Slowly whisk in olive oil until well blended. Add green beans; toss until coated. Sprinkle with nuts just before serving.
