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Hericot Verts, Shaved Red Onion, Parmigiano- Reggiano and Fried Almonds

Season: Summer/Autumn

Prep time: 15 minutes

Cook time: 5 minutes

You've probably seen or tasted haricots verts, the long skinny green beans that show up at holiday celebrations and family gatherings. They are especially tender and have a well-developed bean taste. Haricots verts are green beans with a French flair.

Serves 4


1 pound fresh green beans

1 small red onion, thinly sliced or shaved on a mandolin

1/2 cup whole raw almonds

1 tsp. fleur de sel or other sea salt

6 oz. Parmigiano-Reggiano cut into 1/3 1/2 inch chunks or shaved

1/2 cup loosely packed parsley leaves

1/4 cup extra virgin olive oil, plus 2 tbsp. for frying almonds


Heat 2 tablespoons of oil in a small skillet over medium heat. Add almonds and cook , shaking pan back and forth occasionally, until the almonds are golden. about 4-5 minutes.


Remove from heat and sprinkle with 1/4 teaspoon of salt and stir. remove the almonds from the oil with slotted spoon and drain on paper towels, then coarsely chop.


Bring a large saucepan of well salted water to a boil. Add beans and cook until tender, but firm, about 5 minutes. Drain and transfer to a large bowl. Immediately toss beans with remaining olive oil and 1/2 teaspoon of salt.


Add the Parmigiano, onion, and parsley. Toss well. Let rest for a few minutes.


Toss with the almonds and serve.