Green and Yellow String Beans With Almonds and Granny Smiths

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a non-reactive bowl, combine the vinaigrette ingredients of your choice and whisk well. Best prepared 1 hour in advance.
  • In a clean, dry cast iron skillet, lightly toast the almond slices and allow to cool.
  • Cut the tips off both ends of the string beans; cook beans uncovered in boiling lightly salted water until crisp-tender.
  • Once the beans are cooked, drain and immerse immediately in cold water to halt the cooking process. Drain again. Set aside.
  • Peel the apples; seed, core and cut into strips.
  • Combine the vinaigrette, beans, apples, (onions if using) and almonds in a non-reactive salad bowl. Chill until ready to serve.
  • If desired, the salad can be served on a bed of mache or Belgian endive.
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