Description
A refreshing and unique French beans salad featuring tender green beans sautéed with shallots and almonds, topped with fresh basil and sweet white peach slices. This vibrant dish combines crisp textures and fresh flavors, perfect as a light appetizer or side.
Ingredients
Scale
Vegetables and Fruits
- 600 g (18 oz) extra thin green beans
- 1 shallot, finely chopped
- 1 white peach, finely sliced
- 20 fresh basil leaves, finely chopped or torn
Nuts and Oils
- 1 tablespoon blanched, unsalted almonds
- 3 tablespoons extra virgin olive oil
Seasonings
- ¼ teaspoon salt (fleur de sel or Maldon flakes or Celtic sea salt)
- Freshly ground black pepper, to taste
- A pinch of bicarbonate of soda (baking soda), to add while boiling beans
Instructions
- Prepare Green Beans: Top and tail the green beans by trimming off the ends. Then, cook them in simmering unsalted water for 5 to 10 minutes until they are al dente, adding a pinch of bicarbonate of soda in the last minute to keep the beans vibrant and tender. Drain well and set aside.
- Prepare Shallot Mixture: In a skillet, sauté the finely chopped shallot in extra virgin olive oil over medium heat until golden and fragrant. Add the blanched almonds and the cooked green beans to the pan, tossing gently to combine. Remove the mixture from heat.
- Final Touches and Assembly: Immediately add the finely chopped basil leaves, salt, and freshly ground black pepper to season. Transfer the green bean mixture to a serving dish and delicately arrange the thinly sliced white peach on top to add a sweet, fresh contrast to the savory green beans.
Notes
- Use extra thin green beans for the best texture and tenderness.
- A pinch of bicarbonate of soda helps maintain the bright green color and softness of the beans.
- Blanching the almonds removes any bitterness and keeps them tender.
- Fresh basil adds aromatic freshness; substitute with mint or parsley if unavailable.
- This dish is best served immediately to enjoy the contrast of warm beans and cool peach slices.
- Adjust salt to taste; fleur de sel or sea salt flakes give a nice texture.
