Ingredients:
1 pound green beans, trimmed
ice water as needed
1 teaspoon ground coriander
¼ cup lemon juice
2 tablespoons white wine vinegar
2 shallots, minced
¾ cup olive oil
1 teaspoon grated lemon zest
sea salt and freshly ground pepper to taste
Directions:
1. Bring a saucepan three-fourths full of salted water to a boil. Add the green beans and boil just until tender, about 5 minutes. Scoop out with a slotted spoon and immerse in the ice water immediately to stoop the cooking. Scoop out of the ice water and set aside to drain.
2. In a small dry frying pan, over medium heat, toast the coriander, shaking the pan occasionally, until aromatic, 2-3 minutes. Transfer to a plate to cool.
3. In a small bowl, combine the lemon juice, vinegar, and shallots. While whisking continuously, drizzle in the olive oil to form a vinaigrette. Stir in the lemon zest and coriander, and season with salt and pepper.
4. In a large bowl combine the green beans and vinaigrette, using enough to coat; toss to mix well. Let stand for at least 1 hour to marinate, or refrigerate for up to 3 hours. Serve at room temperature or chilled. Before serving taste the beans for flavor, adding more vinaigrette if needed, tossing well to combine.
Serves 4