Lemon Almond Green Beans

Wash the green beans under cool running water and trim their stem ends. Thinly slice the shallot. Wash the lemon, grate 1/2 teaspoon zest and squeeze 1 tablespoon juice. In a small bowl, whisk the lemon juice, zest, Dijon mustard and 1 tablespoon olive oil together.

Set a large dry skillet over medium heat. Add the sliced almonds and stir for about 2 to 3 minutes until lightly golden and fragrant. Transfer them immediately to a clean plate so they do not keep browning in the hot pan.

Add about 1 cm (1/2 inch) water to the skillet and bring it to a boil. Add the beans, cover and simmer for 4 to 5 minutes, checking a thick bean for tenderness. Drain the beans in a colander. They should be tender to your preference, not raw; cook a little longer if needed.

Return the empty skillet to medium heat and add the remaining 1 tablespoon olive oil and the sliced shallot. Stir for about 2 minutes until the shallot softens without browning. Return the drained beans to the skillet and toss briefly to warm through.

Turn off the heat. Pour the lemon-Dijon mixture over the beans and toss to coat. Add the salt and pepper, taste and adjust seasoning if needed. Transfer to a serving dish and scatter the toasted almonds over the top just before serving so they stay crisp.

For advance prep, cook and cool the beans promptly, then refrigerate them and the toasted almonds separately. Warm only the portion needed, then add fresh dressing and almonds. Refrigerate leftovers in shallow containers within 2 hours, use within 2 to 3 days and reheat to 74°C (165°F); discard any reheated portion left uneaten.