green bean salad with fried almonds
I’m pretty sure I had a normal relationship to all things stringy and green when I started this site, but if my archives are any indication, at some point in 2008, something shifted and I became a green bean fiend. It might have even been May of that year, a month that be began with a simple summery salad but by month’s end, I was forcing Alex to endure takeout from a medicore French restaurant up to twice a week, just so I could have their side dish of skinny green beans with a pat of butter, some shallots and tomatoes and a squeeze of lemon juice. (When he cut me off, I simply went into the kitchen and attempted them myself.) I began remembering which restaurants cooked green beans perfectly each time, like the one on 7th Avenue that served them with roast chicken, buried in jus under a pile mashed potatoes and I literally ate them before the salty, crispy skin. I began judging places harshly if my beans flapped or flopped on a plate. I could speak unhealthily at length about various cooking times and what texture they’d leave the beans.
Little has changed since May of 2008, well, except now a certain 12-toothed toddler had joined me in my green bean enthusiasm. We cook a pound at least once a week and eat them with nothing but a sprinkle of sea salt on top. And at least once a week I force us to order takeout from a restaurant just because they make a great green bean salad. And last week, we were able to sneak out to a new pasta restaurant in our neighborhood and look, the pasta was great, but this is what I really remember: green beans, lightly pickled red onions, thinly shaved fennel, slivers of celery and almonds, so well toasted their insides were the color of coffee.
