SUMMER BEANS WITH LEMON & ALMONDS

serves 4
1⁄4 cup (11⁄2 oz/45 g) almonds
1⁄2 lb (250 g) green beans, trimmed
1⁄2 lb (250 g) yellow wax beans, trimmed
Ice water
1 Tbsp extra-virgin olive oil
2 Tbsp chopped fresh tarragon
Grated zest and juice from 1 lemon
Salt and freshly ground pepper
Preheat the oven to 350°F (180°C). Spread
the almonds on a baking sheet and toast
until lightly browned and fragrant, about
10 minutes. Pour onto a cutting board and
let cool. Coarsely chop the nuts.
Cut the beans in half on the diagonal, if
desired. Bring a large saucepan of lightly
salted water to a boil. Have ready a large
bowl of ice water. Add the beans to the
boiling water and cook just until tender,
3–4 minutes. Drain the beans and transfer
to the ice water to cool. Drain well and
put in a large bowl.
Add the oil, tarragon, and lemon zest and
juice to the beans. Stir to mix well, then
season with salt and pepper. Transfer the
dressed beans to a platter, top with the
almonds, and serve.