Simple, bright, and addictive. The technique is everything here — heavily salted boiling water, a quick ice bath, and a lemon-garlic vinaigrette massaged in by hand. 

Ingredients

1 3/4 pounds green beans, trimmed

4 tbsp kosher salt, for blanching water

1 gallon water, for blanching

1 lemon, zested (zest only)

2 tbsp fresh lemon juice

2 garlic cloves, finely grated

1/2 tsp salt

3 tbsp olive oil

Directions

Prepare ice bath: Fill a large bowl with cold water and plenty of ice. Set aside next to your stove. You want this ready before the beans go in. 

Boil and salt the water: Bring a gallon of water, for blanching to a boil in a tall pot. Add 4 tbsp of kosher salt, for blanching water as soon as you turn on the heat; it helps the water come to a boil faster. Wait for a full, rolling boil before adding any beans. 

Blanch in small batches: Working in small handfuls so you don’t drop the water temperature, add the green beans to the boiling water. Cook for 90 seconds, beans should be bright green, fully cooked but still with a bite. Taste one from each batch to check. Immediately transfer to the ice bath with a spider or slotted spoon. Let the water return to a full boil before the next batch. 

Ice bath and drain: Leave beans in the ice bath for about 1 minute until completely cold. You don’t want to let them stay longer as they will lose texture and flavor. Remove and spread on a clean towel or sheet tray to drain. Pat dry if needed. 

Make the vinaigrette: In a large mixing bowl, combine lemon zest and 2 tbsp of fresh lemon juice, 2 garlic cloves, finely grated, and 1/2 tsp of salt. Whisk together, then slowly drizzle in 3 tbsp of olive oil while whisking continuously to form a light emulsion. 

Dress and massage: Add the blanched green beans to the bowl. Toss with your hands, gently massaging the vinaigrette into the beans so every one is well coated in the salt, zest, and garlic. Taste and adjust salt or lemon as needed. Serve immediately or at room temperature.