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One of the veggie side dishes from our cooking class, these green beans are vibrant in color and still have a little crunch. Blanch them the night before and assembly on the day of will take no time. The bright lemon flavor and wonderful crunch of the Marcona almonds are perfection.
Bring a large pot of water to a boil and add salt. Fill a large bowl with ice and water. Add the green beans to the boiling salted water and cook until bright green but still firm, about 2 minutes. Remove the beans from the water and place directly into the ice bath. When cool, remove from the bath and pat dry with paper towels.
Meanwhile, in a skillet, heat the olive oil. Add the minced shallots and cook until shallots are tender and just start to brown. Remove from the heat and add the marcona almonds. Set aside.
Once the shallots have been removed, heat 2 tablespoons of olive oil in the skillet and add the beans. Season with sea salt. Cook, tossing frequently, until charred in some spots, about 5 minutes.
Top with almond mixture, parsley, and grated lemon zest.
Finish with a squeeze of fresh lemon juice.