Ingredients:
- 4 cups (500 g) of fresh green beans, stems trimmed
- 2 shallots, sliced thinly
- 1 clove garlic, grated
- 1 tbsp (15 ml) plus 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) Worcestershire sauce
- ½ cup (57 g) slivered almonds
- Salt and pepper
Method:
Heat a pot of salted water over high heat until boiling. Add green beans and cook for 2 minutes. Strain green beans and chill under cold running water.
Heat a large skillet over medium heat. Add the slivered almonds and toast, stirring occasionally, until they are lightly browned and fragrant, about 2 minutes. Set aside.
Whisk together 2 tbsp (30 ml) olive oil, lemon juice, Worcestershire sauce, garlic, and salt and pepper to taste in a small bowl.
Add 1 tbsp (15 m) olive oil to the large skillet and heat. Add the shallots and green beans and cook, stirring occasionally, for 2 minutes. Add the dressing and steam until most of the liquid has evaporated.
Serve topped with toasted slivered almonds.