Green Beans With Lemon & Capers
Vegetables are almost never listed among any eater’s favorite foods. There are some outliers that proclaim leafy greens or cruciferous varieties as their absolute must-have menu items, but for the most part, these side dishes are just that—merely on the table to play second fiddle to the main event meal. But vegetables have been known to surprise with flavor and complexity usually associated with meat-heavy entrees or heavy pasta sauces.
The summertime is undoubtedly the best time to sample the very best of the vegetable world. With the sun and the soil working together, gardens overflow with fresh ingredients. And while modern farming and shipping allows us to enjoy a wealth of veggies year-round, there’s truly nothing better than digging into a garden’s worth of seasonal vegetables. For example, we all know it’s fairly easy to get green beans no matter the time of year, but there’s just something special about the brighter and plumper varieties that can be harvested during the summer months.
This week’s recipe is shorter than most—and that’s OK. Sometimes it’s necessary to slow things down and focus on a simple and fundamental part of dinnertime. Inspired by the briny flavors of veal or chicken piccata, Green Beans with Lemons and Capers is an elegantly balanced dish that presents sharp, dynamic flavors of a vinaigrette alongside the clean, crispness of fresh, blanched green beans.
Yield: 4-6 Servings
Total: About 10 mins
Active: About 10 mins
- 3 tablespoons olive oil
- 2 tablespoons capers, coarsely chopped
- Juice and zest of 1 lemon
- Salt and freshly ground pepper, to taste
- 1 lb. green beans, trimmed