- 1 lb thin green beans such as haricots verts, trimmed
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated fresh lemon zest
- Cook beans in a 5-quart pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry.
- Toss beans with oil, salt, and pepper to taste, then toss with lemon juice and half of zest. Serve beans sprinkled with remaining zest.