Photography: Becky Luigart-Stayner; Styling: Jan Gautro
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons extravirgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 1/2 pounds green beans, trimmed
1/3 cup sliced almonds, toasted
1 tablespoon fresh thyme leaves
How to Make It
To prepare vinaigrette, combine first 7 ingredients in a small bowl, stirring with a whisk.
To prepare beans, cook beans in a large pot of boiling water 4 minutes or until crisp-tender. Drain well. Place beans in a large bowl. Add lemon mixture; toss well to coat. Sprinkle with almonds and thyme.
This is one of my very favorite recipes. It is so delicious I could eat a bowlful.
I like it at room temp the best.
I like the green beans cooked a little longer than called for.
I have thyme growing in my garden; it's incredibly easy to grow and comes back
each year. Definitely makes the dish nicer.
I often make a half recipe as there are only two of us here.