Rosemary & Thyme Chicken
Active: 15 minutes
Total: 45 minutes (plus marinating time)
Grilled Green Beans with Almond Vinaigrette
Active Time: 15 minutes Total Time: 15 minutes Serves: 4
Vegan Gluten Free
Ingredients
- For the vinaigrette:
- ¼ cup sliced almonds
- ½ of a shallot
- 2 teaspoons chopped fresh tarragon
- 1 tablespoon white wine vinegar
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1¼ pounds green beans
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
Instructions
To make the vinaigrette, put the almonds in a dry skillet over medium heat. Toast, tossing often, until light golden brown, 3 to 5 minutes. Finely chop the shallot. Chop the tarragon.
In a small bowl, whisk together the shallot, vinegar, oil, salt and pepper. Stir in the almonds and tarragon.
For the beans, heat grill to medium-high. Remove the stems from the beans. Put the beans in a bowl and toss with the oil then sprinkle with salt.
Grill the beans for 5 to 7 minutes, turning often, until charred and tender (a grill tray or basket works really well for this).
Put the beans in a serving bowl. Spoon the vinaigrette over the top.
step by step
/01/
Put the almonds in a dry skillet over medium heat. Toast, tossing often, until light golden brown, 3 to 5 minutes. Finely chop the shallot. Chop the tarragon.
/02/
In a small bowl, whisk together the shallot, vinegar, oil, salt and pepper. Stir in the almonds and tarragon.
/03/
Grill the beans for 5 to 7 minutes, turning often, until charred and tender (a grill tray or basket works really well for this).
/04/
Put the beans in a serving bowl. Spoon the vinaigrette over the top.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/grilled-green-beans-with-almond-vinaigrette
