Green Bean and Almond Salad

1. 1

   Heat vegetable oil in a small skillet over medium heat.

2. 2

   Add the slivered almonds and stir until they are golden brown.

3. 3

   Remove almonds from pan and set aside.

4. 4

   In a medium bowl, whisk together the Dijon mustard, lemon juice and Sherry vinegar.

5. 5

   Add the capers, caper juice.

6. 6

   Slowly whisk in the olive oil and set aside.

7. 7

   Bring about a quart of water to a boil in a large.

8. 8

   Add salt.

9. 9

   Prepare an ice bath by filling a bowl large enough to hold the green beans with cold water.

10. 10

    Add some ice cubes and put a colander in the middle of the bowl.

11. 11

    Stir the green beans into the boiling water and allow them to cook, 2-3 minutes or until crisp-tender.

12. 12

    Use a slotted spoon to remove them from the water, transferring them immediately to the colander inside the ice bath.

13. 13

    Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling.

14. 14

    Transfer the green beans to a kitchen towel spread on a flat surface and thoroughly dry them.

15. 15

    Place dried green beans into a medium bowl.

16. 16

    Toss with the vinaigrette and the toasted almonds.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.