This recipe is from Mollie Katzen's Enchanted Broccoli Forest cookbook and everyone at our home loved it. I am posting the recipe as we made it, which is just slightly different from Mollie's recipe. BE SURE to remember that if you make this ahead of time to let it marinate, you don't put the almonds, or the vinegar and lemon juice on until the last minute, so that you won't end up with gray colored green beans! Makes 4-6 servings.1.5 lbs fresh green beans, cleaned and trimmed
1/4 C olive oil
2 cloves garlic, minced
1 tsp dried tarragon
1 tsp dried dill
1/2 tsp salt, or to taste
black pepper to taste
2 tsp Dijon mustard
1/2 C minced fresh parsley
1/3 lb. Swiss cheese cut into thin chunks
one small can sliced black olives
1 large red pepper, cut into small squares
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3-4 Tbs lemon juice
1 Tbs red wine vinegar
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1/2 C sliced almonds, toasted
Steam green beans until just tender. In a large bowl, combine all other ingredients except lemon juice, vinegar, and almonds. Add green beans, toss well and allow to marinate (tightly covered) in the refrigerator, for at least 2 hours, and up to 24 hours. About 10 minutes before serving, toss with the lemon juice and vinegar, and top with toasted almonds.
