Green Bean Salad With Marcona Almonds

1½

pounds green beans, ends trimmed

3 tablespoons extra-virgin olive oil

3 tablespoons sherry or red wine vinegar

3 cloves garlic, minced

Salt and ground black pepper, to taste

1 cup Marcona almonds, roughly chopped or crushed

¼

cup crumbled aged cheddar or Parmesan (roughly 1/4-inch chunks)

Fill a large bowl with cold water and ice.

Bring a large saucepan of salted water to a boil. Add the green beans and blanch for 2 minutes. Drain and immediately add the green beans to the ice water to cool. Drain again and spread on a kitchen towel to dry.

Meanwhile, in a medium bowl, whisk together the olive oil, vinegar and garlic, then season with salt and pepper.

Add the green beans to the dressing, then toss to coat. Add three-quarters of the almonds and cheese, then toss. Sprinkle the remaining almonds and cheese over the salad. Serve immediately or chill.

Associated Press