Italian Green Beans – from Olives and Oranges

salad

Source: Tracey

ServingsPrep TimeCooking Time
n/an/an/a

Ingredients:

  • ¼ Cup plus 2 T extra-virgin olive oil
  • ½ C whole raw almonds
  • 1 t fleur de sel or other medium course sea salt
  • 1 lb green beans, trimmed
  • 5 ounces parmesan-reggiano cheese, any rind removed, cut into 1/3 to ½ inch irregular chunks
  • 1 small red onion, thinly sliced
  • ½ cup loosely packed fresh flat-leafed parsley leaves

Instructions:

Heat 2 T of olive oil in a small skillet over medium heat.  Add almonds and cook, shaking pan back and forth occasionally, until nuts are golden and start to pop – about 4 minutes (beans are excellent even without this step).

Remove from heat, sprinkle with ½ t salt and stir.  Remove nuts from oil with slotted spoon and drain on paper towels, then coarsely chop.

Bring a large saucepan of well-salted water to boil.  Add beans and cook until crisp-tender – about 5 minutes.  Drain, transfer to a large bowl, and immediately toss beans with remaining ¼ cup oil and ½ t salt.

Add cheese, onion, parsley and toss well.  Let sit for a few minutes, then toss with almonds and serve.