Green Beans With Tapenade Dressing Food
GREEN BEANS WITH TAPENADE DRESSING
Serve these savory beans with our Poached Salmon with Beet Relish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Bring a medium saucepan of salted water to a boil. Plunge beans into boiling water, and cook until bright green and tender, 2 to 3 minutes. Drain, and rinse in cold water to stop the cooking. Trim the ends off the beans, and cut in half lengthwise.
- Transfer beans to a serving bowl, and toss well with tapenade, garlic, parsley, and olive oil. Season with salt and pepper.
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- Once the water is boiling, add the green beans to the water. Stir, then let boil for about 4 to 5 minutes (or until desired doneness... the crispier, the better!). While the beans boil, place a vegetable strainer into the sink. Also, place the tapenade into a medium sized salad bowl and set aside.
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- In food processor, pulse almonds until finely chopped. Add olives, lemon zest and parsley; pulse until finely ground, stopping and scraping occasionally. Add oil and pulse until well blended; season with 1/8 teaspoon salt and 1/4 teaspoon pepper.
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