Cooking the beans in salted water helps them retain a bright green color. Serve beans chilled or at room temperature.
2 pounds fresh green beans, trimmed
1 1/2 teaspoons sea salt, divided
1 tablespoon minced fresh chives
3 tablespoons crème fraîche
2 tablespoons whole-grain mustard
1/2 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
2 tablespoons sliced almonds, toasted
How to Make It
Cook beans 5 minutes or until crisp-tender in boiling water with 1 3/8 teaspoons salt. Drain and plunge beans into ice water. Drain and pat dry.
Combine remaining 1/8 teaspoon salt, chives, and next 4 ingredients (through pepper) in a large bowl, stirring well with a whisk. Add beans to mustard mixture; toss. Divide beans evenly among 4 plates; top each serving with 1 1/2 teaspoons almonds.