Green Bean Almondine
Ingredients for 1 serving:
- 120 grams of fresh green beans
- 19 grams of salt (To add to the water for the blanching process)
- 12 grams of sliced almonds
- 12.5 grams of shallots
- 15 grams of unsalted butter
- 0.1 grams of red pepper flakes
- 5.3 grams of minced garlic
- 3.3 grams of fresh lemon juice
- 2.5 grams of salt
Instructions:
Start by trimming the ends from the green beans, and discarding the trimmings.
Fill a large pot with water and add salt (as specified for blanching). Bring the water to a boil, then add the green beans. Blanch for 3-4 minutes to keep them crisp. Avoid overcooking to prevent the beans from becoming floppy.
While the beans are boiling, prepare an ice bath in a large bowl using a full tray of ice cubes and enough water to cover the beans. Once blanched, drain the green beans immediately and plunge them into the ice bath to stop the cooking process.
Soak the sliced almonds by placing them in a bowl and covering them with water for approximately 10 minutes. This slight soaking helps soften the almonds, making them better suited for sautéing. After the soaking period, thoroughly drain the almonds of any excess water.
Finely dice the shallots and set them aside in a bowl for later use.
Place a large non-stick skillet over medium heat. Into the skillet, add unsalted butter to melt, followed by red pepper flakes and minced garlic to infuse the butter with flavor. Next, incorporate the soaked and drained almond slices. Sauté this mixture for 4-5 minutes, stirring occasionally, until the almonds achieve a medium golden color, ensuring they're perfectly toasted.
Drain the green beans from their ice bath, ensuring all excess water is removed, and add them to the skillet. Gently toss the green beans, ensuring they are thoroughly coated and heated evenly throughout. Once heated, add lemon juice to the pan, stirring to combine and enhance the flavor.
Finalize the dish by seasoning it with salt. Stir well to distribute the salt evenly among the green beans. Serve.