Green Beans with Crispy Shallots & Creme Fraiche

By Jahel

Ingredients

• 3 large shallots, thinly sliced
• 3 T olive oil divided
• 1/2 t fine sea salt divided
• 1-1/2 lb. green beans trimmed
• 1 t black poppy seeds
• 2 T preserved lemons
• 8-1/2 oz. creme fraiche, about 1 cup
• 1 garlic clove grated
• 1/2 t pepper

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 300. Line a baking sheet with parchment paper. Toss together shallots, 2 T oil and 1/4/ t salt in small bowl. Spread in single layer on baking sheet. Bake until golden brown and crisp, 30-45 minutes, stirring halfway through.

Step 2

Meanwhile, fill a large bowl with ice water and set aside. Bring large pot of salted water to rolling boil over medium high heat. Add beans; cook until bright green and tender, about 2 minutes. Using slotted spoon, transfer beans to ice water and set aside.

Step 3

Heat a small skillet over medium high. Add poppy seeds; cook, shaking skillet until just fragrant, 1 minute. Remove from heat. Transfer to small bowl and set aside.

Step 4

Scrape off and discard pulp from preserved lemons. Rinse lemon peels to remove excess salt and pat dry. Dice lemon peels and place in separate small bowl. Fold in creme fraiche, garlic, pepper and remaining 1/4 t salt.

Step 5

Remove beans from ice water and pat dry. Toss with one tablespoon oil in a bowl; arrange in serving dish. Spoon lemon creme fraiche dressing over beans; sprinkle with shallots and poppy seeds.