Don Silvers

Serves 4

1/4 cup plus 2 tablespoons extra virgin olive oil

1/2 cup whole raw almonds

1 teaspoon fleur de sel or other medium coarse sea salt

1 pound green beans, trimmed

5 ounces, Parmigiano-Reggiano cheese, any rind removed, cut into 1/3 to 1/2 inch irregular chunks

1 small red onion, thinly sliced or shaved on a mandoline or vegetable slicer

1/2 cup loosely packed fresh flat-leaf parsley leaves

Heat 2 tablespoons oil in a small skillet over medium heat. Add almonds and cook, shaking pan back and forth occasionally, until nuts are golden and start to pop, about 4 minutes. Remove from heat, sprinkle with 1/2 teaspoon salt, and stir. Remove nuts from oil with a slotted spoon and drain on paper towels, then coarsely chop.

Bring a large saucepan of well salted water to a boil. Add beans and cook until crisp and tender, about 5 minutes. Drain, transfer to a large bowl, and immediately toss beans with remaining 1/4 cup oil and 1/2 teaspoon salt.

Add cheese, onion, and parsley: toss well. Let sit for a few minutes then toss with almonds and serve.

Flavor Tip

One of the simplest and best cooking techniques I learned in Italy is to toss vegetables just pulled from the oven or a pot of boiling water with a healthy pour of good extra virgin olive oil. The heat of the vegetables brings out he perfume of the oil, allowing flavors to mingle in a way completely different from when a cold vegetable is dressed.