HARICOTS VERTS WITH PECANS AND LEMON

Haricots Verts with Pecans and Lemon image

Yield serves 4

Number Of Ingredients 8

Previous Next

Coarse salt
1 pound haricots verts or thin green beans, trimmed
1/2 cup pecans
3 tablespoons sherry vinegar
1 teaspoon sugar
Freshly ground pepper
1/4 cup olive oil
1 teaspoon freshly grated lemon zest

Steps:

Preheat the oven to 425°F. Bring a large pot of water to a boil; add salt and the haricots verts. Cook the beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish.
Meanwhile, spread the pecans in a single layer on a rimmed baking sheet; toast in the oven until fragrant, about 5 minutes. Coarsely chop the nuts when they are cool enough to handle.
Whisk the vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss the beans with the vinaigrette and chopped nuts; sprinkle with the zest. Serve warm.