Citrusy Haricots Verts

From the kitchen of Carly

Tender haricots verts tossed with warming lemon and orange zests bloomed in olive oil, then brightened with fresh citrus juice. It's simple enough for weeknight dinner but elegant enough to anchor any table. Clean, sharp, and totally craveable.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 lb haricots verts, trimmed
  • 11 tsp grated lemon zest
  • 11 tsp grated orange zest
  • 11 Tbsp extra-virgin olive oil
  • 11 tsp fresh lemon juice
  • 11 tsp fresh orange juice

Instructions

  1. Cook haricots verts in salted boiling water until crisp-tender, 4 to 6 minutes. Drain.

  2. Heat zests in oil with 1/2 tsp salt and 1/4 tsp pepper in a 12-inch heavy skillet over medium-low heat until fragrant, about 3 minutes. Add haricots verts and cook, tossing, until heated through. Add lemon and orange juices and toss to coat.

  3. Haricots verts, without zests, oil, and juices, can be cooked 1 day ahead and chilled.