Ingredients:

  • 1 lb fresh green beans, stems trimmed
  • 2 tbsp sea salt
  • 4 quarts water
  • 4 cups ice cubes
  • 4 quarts cold water

Instructions:

  1. Fill your 4 quart pot with the water and add the 2 tbsp of sea salt. Bring it to a aggressive, rolling boil. Note: The water should taste like the ocean; this is your only chance to season the interior.
  2. While the water heats, combine 4 cups ice cubes and 4 quarts cold water in a large bowl. Place it right next to the stove. Note: Proximity is key to preventing overcooking.
  3. Carefully drop the 1 lb trimmed green beans into the boiling water. Set a timer for 3 minutes. Note: Don't walk away; 30 seconds is the difference between snap and mush.
  4. At exactly 3 minutes, use a slotted spoon to transfer the beans into the ice bath. Cook until they are cold to the touch.
  5. Remove the beans from the ice and spread them on a clean kitchen towel. Shatter dry them by patting gently. Note: Excess water will ruin any sauce you add later.
  6. Transfer to a serving platter. Add slithers of purple radish for a sharp color contrast.
  7. Microplane fresh lemon zest over the top. The yellow pops against the emerald green.
  8. Sprinkle toasted almonds or crispy garlic bits just before serving. This adds a necessary crunch to the velvety skin of the bean.