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green beans with shaved onion, fried almonds and iberico cheese

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Ingredients

  • 1/4 plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup whole raw almonds
  • 1 teaspoon salt
  • 1 pound green beans, trimmed
  • 5 ounces Iberico cheese (or Manchego or Parmigiano-Reggiano), rind removed, cut into 1/3- to 1/2-inch irregular chunks
  • 1 small red onion, thinly sliced or shaved on a mandoline or vegetable slicer
  • 1/2 cup loosely packed fresh Italian parsley, basil, oregano, and/or any combination of herbs

Details

Servings 4
Adapted from garlicshoots.com

Preparation

Step 1

Heat 2 tablespoons oil in a small skillet over medium high heat. Add almonds and cook, shaking skillet back and forth every now and then until nuts are golden and start to pop, about 4 minutes. Remove from heat, sprinkle with 1/2 teaspoon salt, and stir. Remove nuts from oil with a slotted spoon and drain on paper towels. Then coarsely chop.

Bring a large saucepan of well-salted water to a boil. Add beans and cook until crisp-tender, about 5 minutes. Drain, transfer to a large bowl, and immediately toss beans with remaining 1/4 cup oil and 1/2 teaspoon of salt.

Add cheese, onion and herbs. Toss well. Let sit for a few minutes, then toss with almonds and serve.

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