Description
A fresh and vibrant French Beans and Peach salad combining tender green beans, sweet peach slices, crunchy almonds, and aromatic basil, dressed in extra virgin olive oil for a refreshing and unique side dish or light meal.
Ingredients
Scale
Vegetables and Fruit
- 600 g (18oz) green beans, extra thin
- 1 shallot, finely chopped
- 1 white peach, sliced finely
- 20 fresh basil leaves, finely chopped or torn
Other Ingredients
- 1 tablespoon almonds, blanched, unsalted
- 3 tablespoons olive oil, extra virgin
- ¼ teaspoon salt (fleur de sel) or Maldon flakes or Celtic sea salt
- Pinch of bicarbonate of soda (optional)
- Black pepper to taste
Instructions
- Prepare the green beans: Top and tail the green beans by trimming both ends. Cook them in simmering unsalted water for 5-10 minutes until they reach an al dente texture. Add a pinch of bicarbonate of soda at the last minute to help retain their vibrant green color. Drain them well and set aside to keep warm.
- Sauté shallots and almonds: In a pan, heat the extra virgin olive oil over medium heat. Add the finely chopped shallot and sauté until it becomes golden and fragrant. Add the blanched, unsalted almonds and lightly toast them with the shallots, being careful not to burn.
- Combine ingredients and finish: Add the cooked green beans to the pan with the shallots and almonds, stirring gently to combine and warm through. Remove the pan from heat. Stir in the chopped or torn fresh basil leaves, sprinkle with salt and freshly ground black pepper to taste, and transfer the mixture to a serving dish. Arrange the finely sliced white peach on top as a fresh and sweet garnish before serving.
Notes
- For extra crunch, you can lightly toast the almonds before adding them to the pan.
- Use extra thin green beans for a more delicate texture and faster cooking.
- The bicarbonate of soda helps maintain the green beans’ vibrant color but is optional.
- This dish can be served warm or at room temperature as a light side or salad.
- Adjust salt according to preference, especially if using flavored sea salts.
