Ingredients

• Kosher salt
• 1 pound/500 g green beans, topped and tailed
• 1/4 cup/20 g slivered almonds, toasted
• 1 to 2 shallots, minced
• 2 tablespoons olive oil
• Freshly ground black pepper

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Instructions

1. Blanch the beans in salted water, drain and refresh in ice cold water. Drain well. If the beans are particularly large, tear them down the middle into "shoestrings". Toss with the almonds, shallots and oil. Season with salt and pepper.