Simple, yet special, recipes for the home chef.

Grilled Green Beans with Marcona Almonds

Grilled Green Beans with Marcona Almonds - Part salad, part side dish, 100% summer. Grilled green beans topped with Marcona almonds, Parmesan cheese and Orange-Shallot Dressing. | foxeslovelemons.com

True confession time. 1.) You can totally see my reflection on the bottom tip of that fork above. But more importantly, 2.) I really hate eating almonds. I love their flavor, and I love them as an ingredient. But just straight-up snacking on a handful of almonds? It literally feels like I went to the beach and started shoveling sand into my mouth. I mean seriously, could they be any drier? Give me cashews or pistachios any day, but don’t make me snack on almonds.

However, I’ve recently discovered Marcona almonds. These almonds are imported from Spain, although you can usually find them at upscale grocery stores here in the States. They are plump, sweet and more moist than the almonds we’re used to in America. They’re often lightly fried in oil before being packaged and sold. So yeah, they’re basically deep fried almonds. A true fat kid’s let’s-just-pretend-this-is-healthy-because-it’s-almonds snack.

Grilled Green Beans with Marcona Almonds - Part salad, part side dish, 100% summer. Grilled green beans topped with Marcona almonds, Parmesan cheese and Orange-Shallot Dressing. | foxeslovelemons.com

Whenever I buy Marcona almonds for a particular recipe, I basically have to hide them from myself so I don’t eat them all directly out of the container before they ever make it to the dinner table. I was luckily able to restrain myself and reserve a handful of these babies for this simple summer side dish.

I lightly grilled green beans using a grill basket, then topped them with the lovely Marconas and shaved Parmesan cheese. To finish everything off, I whisked up a quick orange-shallot dressing for drizzling. Part salad, part side dish, 100% summer.

Grilled Green Beans with Marcona Almonds - Part salad, part side dish, 100% summer. Grilled green beans topped with Marcona almonds, Parmesan cheese and Orange-Shallot Dressing. | foxeslovelemons.com

Grilled Green Beans with Marcona Almonds

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 6 minutes

Ingredients:

For the Grilled Green Beans:

  • 2 pounds fresh green beans, ends trimmed
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup Marcona almonds
  • 1/2 cup shaved Parmesan cheese

For the Orange-Shallot Dressing:

  • 3 tablespoons fresh orange juice
  • 2 tablespoons minced shallot
  • 1 teaspoon Dijon mustard
  • Pinch of kosher salt and ground black pepper
  • 3 tablespoons extra virgin olive oil

Directions:

1. Make the Green Beans: Heat grill for direct grilling over medium-high heat. Toss beans with oil and place in grill basket. Grill 6 to 8 minutes or until beans are lightly browned and tender-crisp, stirring occasionally.

2. Meanwhile, make Orange-Shallot Dressing: In small bowl, whisk together orange juice, shallot, mustard, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.

3. Serve green beans drizzled sprinkled with almonds and cheese, and drizzled with Orange-Shallot Dressing.

This recipe originally appeared here on the NatureBox blog.

4 Responses to “Grilled Green Beans with Marcona Almonds”

  1. Mandy S — August 7, 2014 at 5:43 pm

    Yes! This looks so tasty and easy. I love all your photos and recipes and spent about 2 hours yesterday printing out a bunch. Then I went to eat my lunch I packed and was super bummed it was some cheese & crackers and a bruised plum! Hahaha whaaaaahhh! Jar salads are now on my “to-do” for next weeks lunches!

    Reply

    • Lori Yates replied: — August 11th, 2014 @ 8:05 pm

      So glad to hear that, Mandy! I hope you have fun looking around and whipping up some tasty salad jar lunches :)

  2. Gourmet Getaways — August 8, 2014 at 5:48 am

    I like dishes like this – simple, quick and healthy! Into the menu book :)

    Julie 
    Gourmet Getaways

    Reply

    • Lori Yates replied: — August 8th, 2014 @ 11:25 pm

      Thanks Julie!

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