Prep Time: 10 mins
Total Time: 25 mins
Makes 4 servings
1 1/2 lb green beans, trimmed
1/4 cup sliced almonds raw
1 lemon, zested and juiced
1 tsp red wine vinegar
1 tsp Dijon mustard
1 tsp fresh tarragon, chopped (1/2 teaspoon dried)
1 Tbs olive oil
salt and pepper, to taste
Remove stems from green beans.
Zest and juice lemon.
Add 1 inch of water to a large sauté pan. Bring a boil, add green beans, and cover.
Steam green beans for two minutes until they turn bright green.
Rinse immediately in cold water to stop cooking process.
Add 1 tablespoon lemon juice, vinegar, mustard, 1 teaspoon lemon zest, and olive oil to mason jar - shake to combine.
Toss beans with dressing to coat.
Season with salt and pepper and top with almonds before serving.
To get ahead during the week, steam the green beans and prepare a batch of dressing, making this dinner side quick assembly during the week. Don't have tarragon in the spice cabinet? Substitute your favorite spice instead. Enjoy warmed leftovers as a snack, or tossed over a lunch salad. This is an excellent recipe for any leftover steamed vegetable.
Recipe Source: Living Plate RX