Green Beans, Truf­fle Oil and Roasted Almonds

The name — and this is how the dish is described on Pullman’s menu — says it all. This sen­sa­tional, sweet and sim­ple cre­ation is basi­cally three ingre­di­ents — four if you include the sprin­kling of salt. You must use good green beans, prefer­ably local and in sea­son. They call the almonds “roasted” but I toasted them in a skil­let over low heat for about 5 min­utes. Truf­fle oil and fleur de sel are worth the splurge and you only use a lit­tle. Bon appetit! Quan­ti­ties are flexible.

³⁄₄ lb/375g green beans

¹⁄₄ cup whole blanched almonds, toasted, chopped

Truf­fle oil

Fleur de sel or coarse sea salt

Steam green beans until tender-crisp, about 8 min­utes. Run under cold water. Cut in 2-inch/5-cm lengths. Arrange as shown in pic­ture on attrac­tive nar­row dish. Driz­zle with truf­fle oil. Sprin­kle lightly with salt.

Makes about 4 side-dish or appe­tizer servings.

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