Ingredients:
1 lb thin green beans, such as haricots verts, trimmed
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest
Directions:
Cook beans in a 5-quart pot of boiling salted water until crisp-tender, about 5 minutes.
Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking.
Drain and pat dry.
Toss beans with oil, salt, and pepper to taste, then toss with lemon juice and half of zest.
Serve beans sprinkled with remaining zest.
Servings: 6
Time preparation: 15 min.
Time total: 20 min.