Name: Green beans with tarragon, preserved lemon and fried almonds
Yield: 6 - 8
Ingredients: 100 gm salted butter; 100 gm flaked almonds; 500 gm young green beans, trimmed; 2 tbsp extra-virgin olive oil; 2 tsp white wine vinegar; ½ preserved lemon rind, rinsed and chopped; Juice of ½ lemon (or to taste); 2 tbsp coarsely chopped tarragon

Green beans with almonds is a simple pairing, but paying attention to the details can make it memorable. Choose small, firm green beans – they’re sweeter, with a more delicate flavour – and fry the almonds in butter for extra crunch and richness.

Ingredients

100 gm salted butter

100 gm flaked almonds

500 gm young green beans, trimmed

2 tbsp extra-virgin olive oil

2 tsp white wine vinegar

½ preserved lemon rind, rinsed and chopped

Juice of ½ lemon (or to taste)

2 tbsp coarsely chopped tarragon

Method

1.Melt butter in a frying pan over medium heat, add almonds, and stir until golden (5-7 minutes). Strain through a sieve (discard butter) and drain on paper towels. Season to taste with salt.

2.Meanwhile, blanch beans in a large saucepan of salted water until bright green (1-2 minutes). Refresh and drain well.

3.Combine olive oil, vinegar, preserved lemon and lemon juice in a screw-top jar, seal, and shake well to combine.

4.Toss beans with tarragon, almonds and dressing, season to taste, and serve.

Brigitte Hafner

Styling by Geraldine Muñoz