©2018 by Laurie Richardone

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Hericot Verts with Shaved Parmigiana


Serves 4


1 lb. fresh green beans

1 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

1/2 cup loosely packed parsley leaves

1/4 cup extra virgin olive oil + 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.