Serves 5-6 as a side
What Do We Need?
10 small scallions
1 pound green beans
1/2 preserved lemon
3 tablespoons olive oil
1 tablespoon lemon juice
How Do We Make It?
Preheat oven to 470 degrees. Bring a pot with heavily salted water to a boil. Cover and keep hot.
Rinse and trim the root ends of the scallions. Line a baking sheet with tin foil and place scallions on prepared sheet (do not stack on top of each other). Roast scallions for about 5-8 minutes, until the green part is brown and almost burned. Let cool for about 5 minutes. Trim ends of the green beans while the scallions are roasting.
Rinse the preserved lemon. Cut out and discard the flesh. Slice rind thinly and mince. Add slightly cooled scallions into a food processor, along the with olive oil and a good pinch of salt. Pulse until a paste forms. Add lemon juice and pulse a few more times until lemon juice is incorporated. Mix in preserved lemon with a spatula.
Cook green beans in the boiling water for about 2-3 minutes until they have softened a bit but still have a good crunch to them. Drain and place in a serving bowl. Mix in the vinaigrette and season with salt if needed. Serve warm or at room temperature.
Tip: You can also serve the salad cold. After you’ve cooked and drained the beans, toss them in ice water right away. This way they’ll keep their beautiful green color. Drain and pat dry beans and transfer to a serving bowl. Mix in vinaigrette and enjoy!