Green Beans with Lemon and Capers

  • Serves

    serves 4-6


Inspired by the briny flavors of veal piccata, this elegant side dish is simplicity itself: blanched green beans tossed in a vinaigrette of capers, bright lemon, and a beautiful olive oil.


  • 3 tbsp. olive oil
  • 2 tbsp. capers, coarsely chopped
  • Juice and zest of 1 lemon
  • Salt and freshly ground pepper, to taste
  • 1 lb. green beans, trimmed


Step 1

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.

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