Ingredients:
- 1 lb fresh green beans (Haricots Verts preferred), ends trimmed
- 1 tablespoon Kosher Salt (for boiling water)
- 4 cups ice
- 2 tablespoons unsalted butter
- 1/2 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 medium clove garlic, finely minced
- 1 tablespoon fresh parsley or chives, finely chopped
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Instructions:
- Prep the Mise en Place: Trim the ends off the green beans. Prepare the ice bath by filling a large bowl halfway with cold water and adding the ice. Set aside.
- Set Up Steaming Station: Fill the large pot with 1–2 inches of water, ensuring the water level is below the steamer basket. Add 1 Tbsp of salt to the water. Bring the water to a rapid, rolling boil over high heat.
- Steam the Beans: Place the trimmed beans in the steamer basket. Cover the pot tightly with the lid. Steam for 4–6 minutes until the beans are a vivid emerald green and still slightly firm (al dente).
- Shock Immediately: Using a slotted spoon or tongs, immediately transfer the hot steamed beans directly into the pre-made ice bath. This crucial step halts the cooking process and locks in the vibrant color.
- Chill: Leave the beans in the ice bath for 2–3 minutes until they are cold to the touch.
- Drain and Dry: Remove the chilled beans from the ice bath and lay them out on a clean kitchen towel. Pat them thoroughly dry. Excess moisture prevents the dressing from adhering properly.
- Prepare the Dressing: In a small saucepan, melt the butter over low heat (or use a microwave). Remove from heat and stir in the minced garlic, lemon zest, and lemon juice.
- Combine and Toss: Place the dry green beans in a serving bowl. Drizzle the lemon-herb butter mixture over the beans. Add the chopped fresh parsley/chives, flaky sea salt, and black pepper.
- Serve: Gently toss to ensure the beans are evenly coated. Check for seasoning and serve immediately while still warm.