By Tested and perfected in the Sur la Table kitchen
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Green Beans
By Tested and perfected in the Sur la Table kitchen
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Yield/Serves:
Makes 4 servings
1 teaspoon lemon zest
1 tablespoon lemon juice, plus more as needed
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
12 ounces green beans
½ cup toasted hazelnuts, roughly chopped
To cook beans: Generously salt boiling water and add green beans; cook until crisp-tender, 4 to 5 minutes. Drain well in a colander and pat dry with paper towels, then transfer warm beans to bowl with lemon zest and juice. Using tongs, toss until well coated. Taste and adjust seasoning with salt and pepper.
To serve: Arrange green beans on a serving platter and top with toasted hazelnuts; serve warm.
