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Green Bean Salad with Caramelized Onions and Toasted Almonds
Green Bean Salad with Caramelized Onions and Toasted Almonds
This recipe uses thin green beans (haricots verts). If you only have thick green beans, blanch them in boiling water for a few minutes first.
Serves 4
Ingredients:
3 medium onions
1 pound thin green beans
1 bunch spinach (1 pound)
1 lemon
1/2 cup slivered almonds
1/4 cup olive oil, or more as needed
1 teaspoon sugar
Salt and pepper
Directions:
1. Trim, peel, halve, and thinly slice the onions. Put them in a large skillet over medium heat, cover, and cook, stirring infrequently, until dry and almost sticking to the pan, 15 to 20 minutes. If they start to burn, add a couple tablespoons water or oil.
2. Meanwhile, trim the green beans, cut into 2-inch pieces, and put in a large bowl. Trim the thick stems from the spinach, chop the leaves, and add. Halve the lemon.
3. Toast the almonds in a small skillet over medium heat, shaking occasionally, until lightly browned, 3 to 5 minutes. Add to the bowl.
4. When the onions are dry, stir in the olive oil, sugar, and salt and pepper, and reduce the heat to medium-low. Cook, stirring occasionally, about 5 minutes more.
5. Squeeze in the lemon juice, scrape up any browned bits, and turn off the heat.
6. Pour the onions and all the oil and juices over the green beans and spinach and toss. Taste, adjust the seasoning, and serve.
Variation:
Snow Pea Salad with Soy-Caramelized Onions and Toasted Peanuts: Use snow peas for the green beans, a lime for the lemon, half sesame oil/half vegetable oil for the olive oil, peanuts for the almonds, and 1 tablespoon soy sauce instead of the salt.
Tip: For fully caramelized onions, omit the sugar and cook the onions another 30 to 40 minutes over medium-low heat until jamlike.
This recipe uses thin green beans (haricots verts). If you only have thick green beans, blanch them in boiling water for a few minutes first.
Serves 4
Ingredients:
3 medium onions
1 pound thin green beans
1 bunch spinach (1 pound)
1 lemon
1/2 cup slivered almonds
1/4 cup olive oil, or more as needed
1 teaspoon sugar
Salt and pepper
Directions:
1. Trim, peel, halve, and thinly slice the onions. Put them in a large skillet over medium heat, cover, and cook, stirring infrequently, until dry and almost sticking to the pan, 15 to 20 minutes. If they start to burn, add a couple tablespoons water or oil.
2. Meanwhile, trim the green beans, cut into 2-inch pieces, and put in a large bowl. Trim the thick stems from the spinach, chop the leaves, and add. Halve the lemon.
3. Toast the almonds in a small skillet over medium heat, shaking occasionally, until lightly browned, 3 to 5 minutes. Add to the bowl.
4. When the onions are dry, stir in the olive oil, sugar, and salt and pepper, and reduce the heat to medium-low. Cook, stirring occasionally, about 5 minutes more.
5. Squeeze in the lemon juice, scrape up any browned bits, and turn off the heat.
6. Pour the onions and all the oil and juices over the green beans and spinach and toss. Taste, adjust the seasoning, and serve.
Variation:
Snow Pea Salad with Soy-Caramelized Onions and Toasted Peanuts: Use snow peas for the green beans, a lime for the lemon, half sesame oil/half vegetable oil for the olive oil, peanuts for the almonds, and 1 tablespoon soy sauce instead of the salt.
Tip: For fully caramelized onions, omit the sugar and cook the onions another 30 to 40 minutes over medium-low heat until jamlike.
Printed from https://recipe.bluelayer.org/recipe/74726/green-bean-salad-with-caramelized-onions-and-toasted-almonds