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
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 crumbled feta cheese
Instructions
- Preheat oven to 325 degrees.
- 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.
- 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.
- 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.
- 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.