Green beans gremolata is an easy way to gussy up green beans and make them seem fancy without being fussy.
Green beans gremolata. A little lemon, a little garlic, a little parsley, and a drizzle of olive oil. So simple. So seemingly sophisticated. All it takes is a few extra ingredients to effortlessly gussy up good old green beans.–Renee Schettler Rossi
Green Beans Gremolata
- Quick Glance
- 15 M
- 15 M
- Serves 2 to 3
- 1/2 pound green beans (227 g), blanched for about 4 minutes
- 2 tablespoons parsley (2 g), chopped
- Zest of 2 lemons (1 to 2 tablespoons), finely grated
- 1 tablespoon extra-virgin olive oil (15 ml)
- 1/4 teaspoon garlic, chopped
- Salt and freshly ground black pepper
- 1. Fill a bowl halfway with ice water. Bring a pot or large saucepan of water to a boil. Add the green beans and cook just until bright green and tender but not at all mushy, 2 to 4 minutes, depending on the thickness of the green beans. Use a slotted spoon or tongs to transfer the beans to the ice water just long enough to stop the cooking. Drain the beans and pat them dry. (You can set the green beans aside at room temperature for an hour or so prior to serving.)
- 2. In a medium bowl, stir together the parsley, lemon zest, olive oil, and garlic.
- 3. Just before serving, toss the green beans into the bowl with the gremolata mixture. Season generously with salt and pepper and serve immediately.