"The almonds are essential to this dish because they bring out the sweetness we don’t realize green beans have. 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." — Alex Guarnaschelli
1 teaspoon of brine (liquid) from the jar of capers
1/3 cup extra-virgin olive oil
1 teaspoon salt
1 pound green beans, ends trimmed
Heat vegetable oil in a small skillet over medium heat. Add the slivered almonds and stir until they are golden brown. Remove almonds from pan and set aside.
In a medium bowl, whisk together the Dijon mustard, lemon juice and Sherry vinegar. Add the capers, caper juice. Slowly whisk in the olive oil and set aside.
Bring about a quart of water to a boil in a large. Add salt
Prepare an ice bath by filling a bowl large enough to hold the green beans with cold water. Add some ice cubes and put a colander in the middle of the bowl.
Stir the green beans into the boiling water and allow them to cook, 2-3 minutes or until crisp-tender. Use a slotted spoon to remove them from the water, transferring them immediately to the colander inside the ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling.
Transfer the green beans to a kitchen towel spread on a flat surface and thoroughly dry them. Place dried green beans into a medium bowl. Toss with the vinaigrette and the toasted almonds. Serve immediately.