Ingredients

• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds green beans, trimmed and halved
• 1/2 cup toasted sliced almonds

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Instructions

1. For the vinaigrette, combine the lemon juice, olive oil, lemon zest and salt and pepper to taste in a small bowl. Whisk until combined. Set aside.
2. In a large pot, bring 6 quarts of salted water to a boil. Add the green beans and cook for 4 minutes. Drain and place the beans in a serving dish. Toss with the vinaigrette and almonds and serve.