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Ingredients
| green snap beans: 2 lbs (trimmed) |
| water (ice) |
| olive oil: 2 Tbl |
| shallot onions (chopped): 1/2 cup (minced) |
| salt |
| black pepper (fresh ground) |
| fresh dill weed (sprigs): 2 Tbl |
| lemon zest: 1 tsp |
| lemon juice (fresh) |
Green Beans With Shallots & Dill
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
- Blanch the green beans in boiling salted water for 6 to 7 minutes, or until just tender.
- Drain and transfer to a bowl of ice water to set the color.
- Drain and pat dry.
- Transfer to a plastic storage bag& chill.
- (Beans may be prepared 1 day in advance.) In a large skillet set over moderate heat, cook the shallots in the olive oil, stirring occasionally, until lightly golden.
- Add the green beans and salt and pepper and cook until heated through.
- Add the dill, lemon peel, and lemon juice.
- Toss to coat, and transfer to a serving dish.