The holidays are just around the corner, which means it’s time to break out the roasting pans and make an extra trip (or two) to the baking aisle. Fisher Nuts is teaming up with Food Network Chef Alex Guarnaschelli, a regular judge on Chopped, to make your holiday cooking a bit easier and offer you some simple twists for cooking with nuts during the holidays.
“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
Green Bean and Almond Salad
Ingredients
- 1 tablespoon Dijon mustard
- Juice of ½ to a lemon
- 1 tablespoon Sherry vinegar
- ½ teaspoon capers, roughly chopped
- 1 teaspoon of brine (liquid) from the jar of capers
- 5 tablespoons extra-virgin olive oil
- 2 teaspoons vegetable oil
- 1 pound green beans, ends trimmed
- ½ cup Fisher® Slivered Almonds, lightly toasted
Directions:
- Heat a small skillet over medium heat and add the vegetable oil. Add the slivered almonds and stir them in the pan until they are golden brown.
- In a medium bowl, whisk together the Dijon mustard, lemon juice and Sherry vinegar. Add the capers, caper juice and a pinch of salt and pepper. Slowly whisk in the olive oil. Taste for seasoning. Set aside.
- Bring a large pot (enough to hold about 6 quarts of water) to a boil. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste a drop of it.
- 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. Stir the green beans into the boiling water and allow them to cook, 2-3 minutes. 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 in the cold water.
- Transfer the green beans to a kitchen towel spread on a flat surface and thoroughly dry them. Transfer them to a medium bowl. Season with salt and pepper to taste and toss with the vinaigrette and the toasted almonds. Serve immediately.
Now onto the Giveaway!
Disclosure: I am working with Fisher to share Chef Alex Guarnaschelli’s recipes. However, my opinions are entirely my own and I have not been paid to publish positive comments.
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About Kas
I like to use nuts in my salads..especially pecans
cranapple casserole with pecans
tdlsfm(at)yahoo(dot)com
pumpkin bread with pecans
I make an awesome salad using pine nuts!
Pecan pie.
nutroll
Pecan Pie
I like using slivered almonds in rice pilaf.
I make almond bread with cocoa and honey because we can’t eat grains
I love making pecan pie.
I like snowball cookies.
Sherry Conrad´s last [type] ..TIME OUT FOR POOR SPORTSMANSHIP
I love making peanut brittle at christmas!
sandysaveseveryday AT gmail DOT com
pecan cookies
I love to put walnuts in a jello salad
brownies with nuts!
Walnut Almond chocolate chip brownies
Upside down pumpkin pie.
chocolate chip cookies with walnuts
jagar0047 at yahoo dot com
walnuts in chocolate chip cookies
I like to make nut based pestos
chocolate chips
ardelong2(at)gmail(dot)com
banana nut bread
Chocolate chip cookies
like to make pecan pies
brich22 at earthlink dot net
I put nuts in my homemade pie crust
I like making banana nut muffins
I like Chicken and Cashews!
brownies with walnuts
Waldorf salad
A nice pumpkin roll with nuts!
Home made nut bars
pecan pie and banana nut bread
brownies!
I love making my grandma’s Pecan Pie.
I use nuts in my banana nut bread recipe.
I make magic cookie bars using sweetened condensed milk, graham cracker crumbs, chocolate chips and WALNUTS!
Have to have nuts in my chocolate chip cookies
Banana Nut Bread
Thanks for the giveaway… almond cookies
Chocolate Walnut Brownies is my favorite.