Green Beans with Lemon and Truffle

I’ve discovered that pairing lemon with truffle creates the most delicious collaboration, as the lemon’s bright citrus flavor tempers the richness of the truffle. This simple vegetable dish tastes anything but ordinary, yet it boasts only three ingredients and a prep time of just ten minutes. The beans can be served warm when accompanying a filet of beef tenderloin, or as I prefer them, served cold as a side dish for marinated grilled chicken or fish. Either way, all cooks need this recipe in their arsenal.

Green Beans with Lemon and Truffle

1 pound haricot verts (preferred) or green beans

2 tablespoons lemon zest

1/4 cup white or black truffle oil

2 teaspoons Kosher salt

1 teaspoon course ground black pepper

Fill a large bowl with ice water and set aside. Bring a large pot of water to a rolling boil. Cook beans for exactly two minutes. Drain the beans and place them in the ice water to cool quickly.

In a large bowl, combine the beans with truffle oil, lemon zest, salt and pepper. Serve room temperature or set in the refrigerator for two hours if you desire to serve them cold.