No need to worry about more oven space for re-heating on Thanksgiving night! These tender string beans are served room temperature. They make a beautiful presentation in an oval or rectangular platter with the almond breadcrumb mixture sprinkled delicately on top.
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recipe via http://www.thekitchn.com/
Lemony Green Beans With Almond Breadcrumbs
- 1/2 cup blanched and slivered almonds
- 6 tablespoons extra virgin olive oil, divided
- 1 garlic clove, minced
- 1/2 cup whole wheat (or plain) Panko breadcrumbs
- Zest and juice of 1 lemon
- 2 tablespoons finely chopped flat-leaf parsley
- Flaky sea salt
- 1 1/2 pounds french green beans, trimmed
Lightly toast almonds in a skillet over medium heat. 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 the lemony vinaigrette that’s left at the bottom of the pot. Sprinkle almond and breadcrumb mixture on top.