Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs
Photo by Scott Phillips

Ingredients

  • ¼ cup fresh Meyer lemon juice
  • 2 lb. fresh green beans, trimmed
  • Kosher salt and freshly ground black pepper
  • ¼ cup heavy cream
  • Finely grated zest of one Meyer lemon
  • ½ cup plus 2 Tbs. extra-virgin olive oil
  • ½ cup fresh breadcrumbs
  • + 1 more ingredients
    • ½ cup freshly grated Parmigiano-Reggiano

Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese...

View full recipe at Fine Cooking

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