GREEN BEANS WITH ALMOND GREMOLATA

Green Beans with Almond Gremolata image

Provided by Food Network

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

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4 tablespoons extra-virgin olive oil, divided
4 shallots, peeled and cut into ¼-inch rings
kosher salt
Freshly ground black pepper
1/4 cup red wine vinegar
2 pounds green beans, ends trimmed
1 cup toasted almonds, coarsely chopped
2 cloves garlic
4 tablespoons minced preserved lemon, available in major grocery stores and online
1/2 bunch Flat-leaf parsley, about ½ cup finely chopped
1/4 cup champagne vinegar
1 cup extra-virgin olive oil
2 teaspoons sugar
kosher salt
Freshly ground black pepper

Steps:

Green beans: In a large sauté pan over medium heat, add 2 tablespoons olive oil. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the red wine vinegar and cook until reduced by half; then add the remaining olive oil and the green beans. Season with salt and pepper. Use tongs to stir and coat the green beans in oil. Continue cooking over medium-low heat, stirring occasionally, until tender but with a slight crunch, 6-8 minutes. Meanwhile, assemble the Almond Gremolata.
Almond Gremolata: Mince the garlic. Combine with almonds and preserved lemon. Finely chop the parsley and add to other ingredients; give a quick stir to combine. Add the Champagne vinegar, olive oil, and sugar; whisk until well combined. Season to taste with salt and pepper. Set aside. Makes about 2 cups. (Note: If making ahead of time, store in a lidded container in the refrigerator for up to 2 weeks. Bring to room temperature and stir to recombine before using.)
Assembly: Transfer green beans to a serving platter and top with a few spoonfuls of Almond Gremolata. Serve warm or at room temperature.