French Haricot Vert (Green Beans)
FRENCH HARICOT VERT RECIPE
By Marcus McCauley originally created for the first Blind Cafe
1 pound green beans
¼ cup toasted Almond slivers
1 small Lemon, juiced
1.5 Tb of Extra Virgin Olive Oil
Two sprigs of tarragon, leaves only, finely chopped
3.5 oz. crumbled Valbreso Cheese, or other light feta (optional)
Salt & pepper
1) Prepare an ice bath for the green beans. Boil 4 quarts of water salted to ‘slightly less salty than the sea.’ Blanch the green beans in the boiling water for 4-7 minutes, depending on your preferences for crispness. Remove the beans from the water, submerge immediately in the ice bath, and stir (alternatively you can place the beans under running cold water for a couple of minutes).
2) Heat the oil on med-high heat and sauté the green beans for 5-8 minutes, until most of the beans have at least some slightly blistered skin.
3) Add the almonds, tarragon, and lemon juice. Toss and sauté for another 2 minutes.
4) Mix in the crumbled cheese and season to taste.