It's just a quick flash in the pan for this zesty veggie side.
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- Yields:
- 8
- Prep Time:
- 20 mins
- Total Time:
- 20 mins
Ingredients
- 1 lb. haricots verts, trimmed
- Kosher salt
- black pepper
- 1/4 c. olive oil
- 2 tbsp. lemon juice
- 1 garlic clove, chopped
- 1 fennel bulb, thinly sliced
- 1/3 c. fennel fronds, chopped
- 1/2 c. roasted almonds, chopped
- 2 tbsp. tarragon, chopped
Directions
- Step 1Cook beans in a large pot of salted water until crisp-tender, 2 to 3 minutes. Drain and run under cold water to cool; drain well.
- Step 2Whisk together oil, lemon juice, and garlic. Season with salt and pepper. Add beans, fennel and fennel fronds, almonds, and tarragon and toss to combine.
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