Description
Lemon Dijon Green Beans Almondine is a fresh and vibrant side dish featuring crisp-tender green beans blanched to perfection and tossed in a rich, nutty Dijon butter sauce with sliced almonds and bright lemon flavors. This quick and elegant recipe combines the mellow bitterness of green beans with the tang of lemon and the crunch of toasted almonds, making it an ideal accompaniment for any meal.
Ingredients
Scale
Green Beans
- 1 pound green beans, fresh and trimmed
- Water and salt, for blanching (about 2 teaspoons salt in 2 quarts water)
- Ice bath, for shocking green beans
Sauce and Garnish
- 1/4 cup salted butter (half stick)
- 1 tablespoon Dijon mustard
- 1 clove garlic, smashed and minced
- Zest of 1 lemon
- Juice of 1/2 lemon (or more to taste)
- 1/3 cup sliced almonds
Instructions
- Prepare boiling water: Heat a large pot with at least 2 quarts of water over high heat until boiling. Add 2 teaspoons salt, tasting to ensure water is as salty as seawater.
- Trim green beans: Wash and trim the green beans by cutting off the stem ends.
- Blanch green beans: Once water is at a rolling boil, add green beans and cover with a lid.
- If making ahead: Boil green beans for 3 to 4 minutes until crisp-tender. Meanwhile, fill a large bowl with ice water to create an ice bath. Drain beans and immediately transfer them to the ice bath to stop cooking. Once cooled, drain and pat dry with paper towels. Store wrapped in dry paper towels inside a container or ziplock in the fridge for up to 2 days.
- If serving immediately: Boil covered for 5 to 6 minutes until crisp-tender. Drain and shock in an ice bath for about 30 seconds. Drain again and place beans on a serving dish. Season lightly with salt and pepper and keep warm.
- Heat saucepan: While beans cook, heat a medium saucepan over medium heat.
- Melt butter: Add butter to the pan and melt. Optionally continue cooking to brown the butter slightly for a nutty flavor.
- Prepare lemon: Zest the lemon and juice half the lemon, setting both aside for later use.
- Add flavorings: Stir in Dijon mustard and minced garlic into the melted butter. Add the sliced almonds and cook, stirring, for about 1 minute to toast them slightly.
- Add lemon juice: Pour in the lemon juice and stir to combine. Then turn off the heat and sprinkle the lemon zest on top.
- Toss beans with sauce: If the beans have cooled, add them to the pan and toss in the warm lemon Dijon butter mixture to reheat and coat evenly. Alternatively, drizzle the sauce over warm beans on a serving platter and toss before serving.
Notes
- You can prepare the green beans ahead of time by blanching and shocking in ice water, then reheating in the butter sauce before serving.
- For more lemon flavor, adjust the lemon juice amount to your taste preference.
- Browned butter adds a richer, nuttier depth to the sauce, but you can skip this step for a milder taste.
- Use fresh green beans for the best texture and flavor.
- This dish pairs well with roasted meats, grilled fish, or as a bright vegetarian side.
