Green Beans Amandine

Green Beans Amandine

Valarie Young


  • ¼ cup sliced almonds
  • 1 small shallot, thinly sliced
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon salt
  • 1-pound green beans, trimmed
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil



  1. Heat oven to 350 degrees F. Spread almonds on a rimmed baking sheet and bake 4-5 minutes, until lightly browned. Transfer to a small bowl to cool.
  2. Place shallot and lemon juice in a medium bowl. Fill a large bowl with ice and cold water.
  3. In a medium pot, bring 8 cups of water and 1 tablespoon salt to a boil. Add green beans and cook until bright green, 4-5 minutes.
  4. Drain beans, transfer to ice water to stop cooking, then drain again and pat dry,
  5. Whisk mustard, 1/8 teaspoon slat and pepper into shallot-lemon juice mixture. Whisk in olive oil.
  6. Add beans to dressing and toss to coat. Transfer to a serving platter and top with toasted almonds.