Advocate-tested recipe

Green Bean Gremolata

Serves 4 to 6. Recipe is reprinted with permission from “Barefoot Contessa Foolproof: Recipes You Can Trust” by Ina Garten (Clarkson Potter, 2012). Garten writes that she blanches the green beans, makes the gremolata in advance, and stores them separately in the refrigerator. “Then, just before dinner, I’ll reheat the beans and toss on the topping with all the garlic, lemon zest, Parmesan and pine nuts.”

1 lb. French green beans, trimmed

2 tsps. minced garlic (2 cloves)

1 tbl. grated lemon zest (2 lemons)

3 tbls. minced fresh flat-leaf parsley

3 tbls. freshly grated Parmesan cheese

2 tbls. toasted pine nuts (see note)

21/4 tbls. good olive oil

Kosher salt and freshly ground black pepper

1. Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.

2. For the gremolata, toss the garlic, lemon zest, parsley, Parmesan and pine nuts in a small bowl and set aside.

3. When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon and 1/4 teaspoon pepper and serve hot.

Note: Toast pine nuts in a dry sauté pan over low heat for 5 to 10 minutes.