Lemony Green Beans With Almond Breadcrumbs
i know some folks have a soft spot for old-fashioned green bean casserole, but I find it too goopy for my tastes. Here’s a Thanksgiving-worthy alternative that’s fresh, zippy, and a nice counterpoint to all the other rich foods on the holiday table. (It’s also vegan-friendly!)
Ingredients
Ingredients
- 1/2 cup blanched and slivered almonds
- 6 tablespoons extra virgin olive oil, divided
- 1 garlic clove, minced
- 1/2 cup breadcrumbs
- Zest and juice of 1 lemon
- 2 tablespoons finely chopped flat-leaf parsley
- Flaky sea salt
- Pepper
- 1 1/2 pounds green beans, trimmed
Instructions
- Lightly toast almonds in a skillet over medium heat. Let cool, then transfer to a food processor and grind to the consistency of breadcrumbs.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add almonds, breadcrumbs, garlic, and lemon zest and cook, stirring constantly, until fragrant and golden. Remove from heat and stir in parsley. Set aside.
- Place lemon juice in a small bowl and slowly whisk in the remaining olive oil. Season to taste with salt and pepper. Set aside.
- Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 5 minutes. Drain green beans, return to the pot, and toss with the lemon juice and olive oil vinaigrette.
- To serve, arrange green beans on a platter, drizzling with vinaigrette left at the bottom of the pot. Sprinkle almond and breadcrumb mixture on top.