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Haricots Verts with Pecans and Lemon

Prep Time: 10 minutes || Cook Time: 10 minutes || Total: 20 Minutes
Servings: 4 || Yields:

Ingredients

  • Coarse ground salt
  • 1 lb. haricots verts or thin green beans, trimmed
  • 1/2 cup pecans
  • 3 tablespoons sherry vinegar
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 1/4 cup olive oil
  • 1 teaspoon grated lemon zest

Directions

  1. Preheat oven to 425º. Bring a large pot of water to a boil; add salt and beans. Cook until bright green and crisp tender, 3-4 minutes. Drain and transfer to a serving dish.
  2. Spread pecans in a single layer on a rimmed baking sheet; toast in the oven until fragrant, about 5 minutes. When cool enough to handle, coarsely chop.
  3. Whisk vinegar, sugar and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
  4. Just before serving, gently toss beans with vinaigrette and chopped nuts; sprinkle with grated lemon zest and serve warm.
Categories: Side dish
Tags: Thin green beans, Pecans, Sherry vinegar, Grated lemon zest