This dish is best when it’s a bit salty. The saltiness complements the sweetness of the caramelized garlic topping. It’s important to use a high-quality olive oil.
Serves 4
- 1/2 pound haricots vert, stem end trimmed
- 2–3 tablespoons olive oil
- 3 garlic cloves, sliced very thin (a garlic mandoline works well for this)
- Salt to taste
1. Place beans in salted boiling water for 1 minute. Remove beans to an ice bath to stop the cooking process (it also helps keep the color bright). Drain and place beans on towel to dry.
2. Heat a skillet to medium high. Add olive oil and garlic slices, and cook until caramelized brown and a bit crispy, tossing often to avoid burning. Remove garlic onto paper towels and reserve.
3. Turn heat on skillet to high. Add beans, season with salt, and cook for 2 minutes, tossing constantly, until they just begin to blister.
4. Arrange beans on serving dish and place toasted garlic on top. Serve warm or at room temperature.
This recipe was originally published with the article, Cooking With the Owners of LeRoux at Home.
