Green bean salad with toasted almonds and spiced preserved lemon dressing
Beans served cold are delicious. Amazing, in fact. There should be more cold bean salads in the world. While I love to blanch beans, I do so ever so briefly for this recipe. The blanching preserves their glorious colour, but the raw state is what gives this side dish its crunch and staying power.
Ingredients
600g green beans, topped and tailed
70g flaked almonds
2 tbsp butter
dill fronds to serve, optional
preserved lemon dressing
1 small preserved lemon, flesh removed, skin finely diced
½ cup olive oil
juice of 1 lemon
2 tsp caster sugar
½ tbsp baharat or ras-el-hanout spice mix
Method
Step 1
To make the preserved lemon dressing, add all the ingredients to a small bowl and whisk to combine. Cover and set aside until ready to use.
Step 2
Blanch the beans, just shy of a minute, then strain well − no one wants soggy beans. Give the beans a towel down, then pop them in an airtight container in the fridge until ready to serve.
Step 3
When ready to serve, add the butter to a small frying pan and place over low-medium heat. Once melted and beginning to foam, add the flaked almonds and cook, tossing the pan regularly, until they have a healthy golden tan.
Step 4
Whack the beans on a serving plate. Scatter on the gloriously golden almond flakes, spoon on the dressing, scatter with dill frond, if using, and serve.
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