Name: Lemon Dill Parmesan Green Beans Almondine
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American cuisine
Ingredients: 450 g green beans (trimmed); 0.5 cup slivered almonds; 0.25 cup parmesan cheese (finely grated); 3 tbsp olive oil; 1 pcs lemon (juiced and zested); 2 tbsp fresh dill (chopped); 2 pcs garlic (minced); 0.5 tsp salt; 0.25 tsp black pepper

Tender green beans tossed with toasted almonds, fresh dill, and savory Parmesan cheese are artfully arranged on a white plate, glistening under soft light.

Elevate your meal with this sophisticated yet simple green bean side dish. Tender-crisp green beans are blanched to a vibrant perfection, then tossed in a bright and zesty lemon-dill vinaigrette. Toasted slivered almonds are added for a delightful crunch, while a generous dusting of finely grated Parmesan cheese provides a savory, umami depth. This vegetable side offers a beautiful balance of fresh, bright, and nutty flavors that complement a wide range of main courses, from roasted chicken to grilled fish, making it perfect for weeknight dinners or special occasions.

Preparation time: 15 min
Cooking time: 10 min
Total time: 25 min
Servings: 4

Instructions

Preparation

1Bring a large pot of salted water to a rolling boil. Prepare an ice bath by filling a large bowl with ice and cold water.
2Add the trimmed green beans to the boiling water and blanch for 2-3 minutes, until tender-crisp and bright green. Do not overcook.
3Using a slotted spoon, immediately transfer the blanched green beans to the ice bath to stop the cooking process and preserve their vibrant color. Once cooled, drain thoroughly and set aside.

Cooking

1In a dry skillet over medium heat, toast the slivered almonds for 3-5 minutes, stirring frequently, until golden brown and fragrant. Be careful not to burn them. Remove from heat and set aside.
2In a large bowl, whisk together the olive oil, lemon juice, lemon zest, fresh dill, minced garlic, salt, and black pepper to create the vinaigrette.
3Add the blanched and drained green beans to the bowl with the vinaigrette. Toss gently to ensure the green beans are evenly coated.
4Add the toasted slivered almonds and half of the grated Parmesan cheese to the green beans. Toss again to combine.

Serving

1Transfer the green beans to a serving dish. Garnish with the remaining grated Parmesan cheese before serving warm or at room temperature.

Instructions

Preparation

1Bring a large pot of salted water to a rolling boil. Prepare an ice bath by filling a large bowl with ice and cold water.
2Add the trimmed green beans to the boiling water and blanch for 2-3 minutes, until tender-crisp and bright green. Do not overcook.
3Using a slotted spoon, immediately transfer the blanched green beans to the ice bath to stop the cooking process and preserve their vibrant color. Once cooled, drain thoroughly and set aside.

Cooking

1In a dry skillet over medium heat, toast the slivered almonds for 3-5 minutes, stirring frequently, until golden brown and fragrant. Be careful not to burn them. Remove from heat and set aside.
2In a large bowl, whisk together the olive oil, lemon juice, lemon zest, fresh dill, minced garlic, salt, and black pepper to create the vinaigrette.
3Add the blanched and drained green beans to the bowl with the vinaigrette. Toss gently to ensure the green beans are evenly coated.
4Add the toasted slivered almonds and half of the grated Parmesan cheese to the green beans. Toss again to combine.

Serving

1Transfer the green beans to a serving dish. Garnish with the remaining grated Parmesan cheese before serving warm or at room temperature.

Nutrition Information

Calories: 221 kcal
Protein: 6 g
Fat: 18 g
Carbs: 10 g

Nutrient	Per serving
Calories	221 kcal
Protein	6 g
Fat	18 g
Carbs	10 g

Tips

Blanching and immediately shocking the green beans in ice water locks in their beautiful color and crisp texture, preventing them from becoming mushy.
When toasting almonds, watch them closely! They can go from perfectly golden to burnt very quickly. Use a dry skillet for best results.