Haricot Vert with
Holiday Gremolata
Recipe Courtesy of April Stamm
Serves 4
1 lb haricot vert or thin Green Beans, stem end trimmed
2 lemons, zested with a microplane or fine grater
1 cup fresh parsley
1 small sprig rosemary, leaves stripped from stem
2 cloves garlic, peeled and roughly chopped
1/4 cup plain dried breadcrumbs
kosher salt
3 Tablespoons extra virgin olive oil, divided
Preheat the oven to 400 degrees F.
Blanch the beans in heavily salted boiling water until just tender and remove immediately to an ice bath to stop the cooking. In a food processor mix the lemon zest, parsley, rosemary, garlic, breadcrumbs and 2 teaspoons of salt. Blend until finely ground, but not mush. Drizzle in 2 Tablespoons of olive oil and blend until incorporated.
Toss the beans in the remaining Tablespoon of olive oil and lay them in one solid layer (all beans going the same direction) in a small baking dish and sprinkle all of the gremolata down the center of the beans. Bake for 5-7 minutes until the beans are warm and the gremolata is very fragrant.
***This recipe is also great with asparagus!
