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Bobby Flay’s Green Beans with Feta and Marcona Almond Vinaigrette

Fresh green beans are so unlike the canned version you may have grown up on, yet this crunchy veg still benefits from a simple vinaigrette to complement its herbaceous flavor. After a quick blanche, which helps these French-style green beans maintain their crunch and color, chef-in-residence Bobby Flay completes his flavorful dish with a heaping amount of tangy feta and an easy-to-make Marcona almond vinaigrette. It feels fancy without much work.

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Bobby Flay’s Green Beans with Feta and Marcona Almond Vinaigrette

  • Author: Misfits Market

Ingredients

Scale
  • 1 pound haricot verts (French-style green beans), trimmed
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons sherry vinegar
  • 1 shallot, finely diced
  • Juice and zest of 1 lemon
  • 1 teaspoon honey
  • 1/4 cup olive oil
  • 1/4 cup chopped marcona almonds
  • 1/4 cup feta cheese, crumbled

Instructions

  1. Preheat oven to 325 degrees.
  2. Place the almonds in an even layer on a dry sheet pan and toast until lightly golden, shaking pan occasionally, about 4 minutes. Remove and set aside.
  3. Bring a large pot of water to a boil. Add green beans and 1/2 tablespoon of salt and cook just until crisp-tender and bright green, about 2-3 minutes. Plunge in an ice bath to immediately stop the cooking (and keep the vibrant color). Drain and pat dry with paper towels.
  4. Whisk together the vinegar, lemon juice, shallot, honey, and chopped almonds, and a pinch of salt and pepper. Slowly whisk in the olive oil until emulsified. Set aside.
  5.  Place the green beans in a large bowl,  add the feta cheese, drizzle with the vinaigrette, and gently toss to coat. Adjust salt and pepper as needed. Transfer to a platter and garnish with more chopped almonds if so desired.