Fast Recipes

Green beans with tarragon, preserved lemon and fried almonds

Butter makes everything better, and butter-fried almonds complete this green bean salad.

By Brigitte Hafner
  • Serves 6 - 8
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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.


  • 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


  • 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.