Green Beans With Meyer Lemon Vinaigrette Amp Parmesan Breadcrumbs Recipe

How to make it

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• Heat the oven to 350°F.
• In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper.
• Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes.
• Let cool and then transfer to a bowl and mix in the cheese.
• In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.
• Bring a large pot of salted water to a boil over high heat.
• Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well.
• Toss the beans with the vinaigrette.
• Taste and adjust the seasoning if necessary.
• Transfer the beans to a serving platter and sprinkle with the breadcrumbs.
• Make Ahead Tips
• The crumbs can be prepared the morning of the meal and stored in an airtight container at room temperature.
• The vinaigrette can be made a day ahead and stored in a covered container in the refrigerator.
• From Fine Cooking Magazine