1 1/2 pounds haricots verts (French green beans), trimmed
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup olive oil, divided
2 shallots, thinly sliced
2 teaspoons lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
1/2 cup chopped toasted macadamia nuts
How to Make It
Preheat broiler with oven rack 6 inches from heat. Toss haricots verts with salt, pepper, and 2 tablespoons of the oil. Spread in an even layer on an aluminum foil-lined rimmed baking sheet. Broil until beans are blistered, about 6 minutes, stirring after 3 minutes.
Heat remaining 2 tablespoons oil in a small skillet over medium-high. Add shallots, and cook, stirring often, until golden brown, about 5 minutes. Transfer to a plate lined with paper towels to drain.
Place haricots verts in a serving bowl, and toss with zest and juice. Sprinkle with shallots and macadamia nuts.
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