Green Bean Salad with Creamy Lemon Sauce and Crispy Capers

Instructions

for the fried capers

Combine ⅓ cup extra-virgin olive oil and ¼ cup capers, rinsed and patted dry, in 2-cup liquid measuring cup (capers should be mostly submerged). Microwave until capers are darkened in color and have shrunk, about 5 minutes, stirring halfway through microwaving. Using slotted spoon, transfer capers to paper towel–lined plate (they will continue to crisp as they cool); set aside. Transfer 2 tablespoons caper oil to large bowl; set aside. (Reserve remaining caper oil for another use. Fried capers can be stored at room temperature for up to 2 days.)

for the sauce

Combine ½ cup mayonnaise, 2 tablespoons lemon juice, ¾ teaspoon minced thyme, and ⅛ teaspoon pepper in small bowl. (Sauce can be refrigerated for up to 2 days.)

for the green beans

Bring 3 quarts water to boil in Dutch oven over high heat. Meanwhile, fill large bowl halfway with cold water; set aside. Add 1½ pounds green beans, trimmed, and ¼ cup table salt to boiling water. Once water returns to boil, cook green beans until crisp-tender, about 3 minutes.
Drain green beans in colander and immediately transfer to bowl with cold water. Let sit until chilled, about 2 minutes. Drain in colander and dry thoroughly with clean dish towels. (Blanched green beans can be refrigerated for up to 2 days.)
Just before serving, transfer green beans to large bowl with caper oil. Add ¼ teaspoon table salt and ¼ teaspoon pepper and toss until well combined. Arrange green beans in even layer on large platter. Drizzle with sauce and sprinkle with ¼ cup chopped dill and fried capers. Serve.
1. 6.Enjoy!
   

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