The full name of this recipe (another from Fast, Fresh & Green) is “Provencal Green Beans with Lemon-Pepper Oil and Herbed Sea Salt.” Which sounds fancier than it is and I did not stay completely true to the recipe for a few reasons:
1) The lemon-pepper infused olive oil sounded awesome, but my kids would not eat anything that spicy, and green beans are one of the surefire veggies that they will wolf down, so I try not to get too adventurous with them.
2) The herbed sea salt is made by combining the salt with lavender buds. And I have no more lavender in my garden. Even if I did, I’m not sure it would go over well. The alternative was to use crushed rosemary, but Jeeps has a funny rosemary…thing.
So I will give you the full recipe here, but just know that my version was green beans tossed with lemon olive oil and sea salt. And they were perfect alongside some grilled apple sausages and pan-roasted red and blue potatoes. They’d also be great just as an appetizer.
The sausages, by the way, were served with cider-beer mustard made by my amazing friend Becky (who brought me the pyrex dishes full of barbecued chicken, potato salad, and love). We attended her family’s incomparable Oktoberfest a few weekends ago, and I left her house with a ziplock bag of bratwurst and 3 darling little jars of cider mustard, cranberry mustard, and dill relish. Aren’t they adorable? Couldn’t you just eat them up? We will. The relish is particularly good in tuna salad.
Provencal Green Beans with Lemon-Pepper Oil and Herbed Sea Salt
The lemon-pepper oil is made by combining 2 tbsp of olive oil with a tablespoon of lemon zest, and 8 grinds of the pepper mill. Make this first and let it sit for 15-2o minutes to let the flavors infuse the oil. The oil keeps well in the fridge so double or triple the recipe if you like and use it on grilled fish or any steamed vegetable.
The herbed sea salt is made by combining 1/4 tsp chopped fresh lavender buds or rosemary leaves, with 1/2 tsp sea salt. Use a coarse salt like fleur de sel.
Then you simply steam or blanch a pound of green beans until they are tender to the bite but still have their nice green color. Drain, let cool a few minutes, then transfer to a serving dish. Drizzle most of the lemon-pepper oil over them. Sprinkle with some of the herb salt. Taste a bean and add still more salt if you like (be generous! says Susie Middleton).
They went so fast I could barely snap a picture.