Green Beans with Sicilian Lemon Salt & Hazelnuts

At the Lello table

The lemon salt goes on after cooking so its citrus aroma stays distinct from the sweetness of the beans and hazelnuts.

Method

1. Boil green beans in well-salted water until bright green and tender-crisp, about 4 to 5 minutes.
2. Drain thoroughly and return to the warm pan for 30 seconds to evaporate excess water.
3. Transfer to a platter, drizzle with olive oil, and finish with hazelnuts, lemon salt and black pepper.

Cook’s notes

• Dry beans take oil better than waterlogged beans.

Substitutions

• Almonds or pistachios can replace hazelnuts.

To serve

Serve alongside fish, roast chicken or a cheese tart.

Storage & make-ahead

Best freshly made; refrigerate leftovers up to 2 days.