Green Beans with Orange and Toasted Almonds
by RoryThese green beans are wonderfully citrusy with a nice, nutty crunch from the toasted almonds.
Green Beans with Orange and Toasted Almonds
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Category
Side Dishes
Ingredients
2 lbs. Fresh Green Beans
2 Naval Oranges
1/4 C. Almonds (Slivered & Blanched)
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1/2 C. Blood Orange Fused Olive Oil
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1/4 C. Champagne White Wine Vinegar
1 Tbsp. Dijon Mustard
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Fine Sea Salt (to Taste)
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Fine Black Pepper (to Taste)
Directions
Place almond slivers in a dry skillet over medium heat. Heat, stirring constantly until nuts brown and become fragrant. Remove almonds from pan and transfer to a small bowl to cool.
Peel oranges and slice fruit into wedges removing pith.
Fill a large bowl with ice water. Fill a large stock pot with water and bring to a boil. Cook green beans in boiling water until just tender (about 5-6 minutes). Use a slotted spoon to quickly remove beans from boiling water and immediately plunge them into the bowl of ice water to stop cooking. Drain ice water from green beans and set vegetables aside.
Combine oil, vinegar, mustard, salt and pepper in a bowl and whisk together until ingredients are uniformly incorporated. Toss blanched green beans and orange slices with this vinaigrette. Chill in a serving dish (covered with cling wrap if it’s going to be in the fridge for longer than a few hours) and when ready to serve, sprinkle the toasted almond slivers over the top to garnish.
Recipe Note
Green beans can be made a few days in advance, just wait to sprinkle the almonds over the top until you're ready to serve the dish.