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Green Bean and Almond Salad

Green Bean and Almond Salad

"The almonds are essential to this dish because they bring out the sweetness we don’t realize green beans have. Toasting the almonds also adds a richer flavor. If time permits, chill the green beans a little with the dressing and toss in the almonds at the last second so they retain their crunch." — Alex Guarnaschelli

Yield: 6 servings
Skill Level: Easy


  • The dressing:
  • 1 teaspoon vegetable oil
  • ½ cup Fisher® Chef’s Naturals Slivered Almonds, lightly toasted
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Sherry vinegar
  • ½ teaspoon capers, roughly chopped
  • 1 teaspoon of brine (liquid) from the jar of capers
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 pound green beans, ends trimmed


  1. Heat vegetable oil in a small skillet over medium heat. Add the slivered almonds and stir until they are golden brown. Remove almonds from pan and set aside.
  2. In a medium bowl, whisk together the Dijon mustard, lemon juice and Sherry vinegar. Add the capers, caper juice. Slowly whisk in the olive oil and set aside.
  3. Bring about a quart of water to a boil in a large. Add salt.
  4. Prepare an ice bath by filling a bowl large enough to hold the green beans with cold water. Add some ice cubes and put a colander in the middle of the bowl.
  5. Stir the green beans into the boiling water and allow them to cook, 2-3 minutes or until crisp-tender. Use a slotted spoon to remove them from the water, transferring them immediately to the colander inside the ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling.
  6. Transfer the green beans to a kitchen towel spread on a flat surface and thoroughly dry them. Place dried green beans into a medium bowl. Toss with the vinaigrette and the toasted almonds. Serve immediately.


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