Chef Julius' Haricot Vert

July 24, 2012 (CHICAGO)

1lb French green beans (rinsed and tips removed on one end)
2Tb Giangrandi Gourmet Extra Virgin Olive Oil
½ tsp Chef Julius' Salt Blend
1tsp Etnia Merquen Spice Blend (optional)
½ lemon (zest and juice)
2T kosher salt or sea salt for blanching

Bring a large pot to a boil and add the kosher salt
Add the beans and boil 5-7 min. Use a slotted spoon and place beans in an ice bath.
The ice bath will stop the cooking process. Place beans on a paper towel and let drain.
Heat a sauté pan on med-high heat for 2min. Add the olive oil. Heat 2min more.
Add the beans and sauté for 3-5min. Add the merquen spice & Chef Julius' Salt Blend. Sauté for 2min more.
Remove the beans and sprinkle with lemon zest

Copyright © 2023 WLS-TV. All Rights Reserved.