Green Beans, Truffle Oil and Roasted Almonds
The name – and this is how the dish is described on Pullman’s menu in Montreal – 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.
¾ lb/375g green beans
¼ 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.
