Almandine is just another fancy french term describing a dish with almonds. Yet, this dish can quickly become an American Summer classic! We especially love it because the beans take on a meatiness thanks to the char and nuts. Do I smell a trend?! —What We Eat Gals
Large handfuls of haricot vert (about 4 cups)
Slivered almonds, toasted
White balsamic vinegar
Zest of 2 lemons, divided
Salt and pepper, to taste
In This Recipe
For the vinaigrette, add almond butter, vinegars, 1T lemon zest, shallot, garlic, and half of the almonds to a large bowl. Whisk together and drizzle in oil to emulsify. Season to taste and set aside.
Bring a large pot of well-salted water to a boil. Cook green beans for one minute and blanche in ice water to stop the cooking. Dry completely.
Heat a cast iron skillet on high heat. When cast iron is piping hot, dry fry the beans until they are blistered, about 5-7 minutes, turning every so often to evenly char. Once charred, add beans to dressing bowl. Mix well to evenly distribute dressing, making sure every bean is coated. Plate and finish beans with lemon zest and reserved slivered almonds. Enjoy!