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.