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Green Beans, Truffle Oil and Roasted Almonds

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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.

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.

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Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

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