I made this dish to go with lasagna last night. All my guests loved it and wanted the recipe. I consider that a success. I did not ice bath the green beans, just cooked them for 5 minutes, drained and proceeded. Excellent!
Green Beans with Lemon and Capers
Inspired by the briny flavors of veal piccata, this elegantly side dish is simplicity itself: blanched green beans tossed in a vinaigrette of capers, bright lemon, and a beautiful olive oil.
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Credit: Maxime Iattoni
INGREDIENTS
3 tbsp. olive oil2 tbsp. capers, coarsley chopped
Juice and zest of 1 lemon
Salt and freshly ground pepper, to taste
1 lb. green beans, trimmed
INSTRUCTIONS
Whisk together oil, capers, lemon juice, salt, and pepper in a large bowl; set aside. Bring a large saucepan of salted water to a boil; add beans and cook till tender, 3–4 minutes. Using a slotted spoon, transfer to a bowl of ice water to stop the cooking. Drain beans and toss with vinaigrette; adjust seasoning to taste and garnish with zest.Ratings & Reviews (1)
Green Beans with Lemon and Capers
Reviewed by CMGREEN1 on
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I made this dish to go with lasagna last night. All my guests loved it and wanted the recipe. I consider that a success. I did not ice bath the green beans, just cooked them for 5 minutes, drained and proceeded. Excellent!
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