Floating Olive Branch
Green Bean Salad with Gremolata Infused EVOO Emulsion


4 cups fresh green beans, ends trimmed and washed
4 cups of mixed baby greens, washed and dried (we used baby arugula, chard, and kale)
⅛ cup red onion, thinly sliced
2 egg yolks
1 Tbsp. Sicilian lemon balsamic
6 Tbsp. Seasons Gremolata Olive Oil, plus 1 Tsp. kept separate
¼ Tsp. Fleur de sel
Garnish: ¼ cup Toasted marcona almonds, ¼ Tsp. Lemon zest


Blanch green beans in a large saucepan of boiling water. Drain, plunge beans immediately into a large bowl filled with ice water to retain bright green color. When beans are completely cool, drain and place in refrigerator on paper towels while preparing dressing.

Place egg yolks in the bowl of a food processor with Sicilian Lemon Balsamic and ¼ Tsp. Fleur de Sel. Process for approximately 2 minutes until lighter in color and texture. With processor running, begin to drizzle 6 Tbsp. Gremolata Infused Olive Oil, very slowly (especially in the beginning), into the yolk mixture to emulsify. When all of the olive oil has been added the dressing should have the consistency of heavy cream.

Toss green beans, mixed greens, and red onion with 1 tsp. Gremolata olive oil to coat, mound on serving platter.
Drizzle with Gremolata emulsion, garnish with lemon zest and toasted marcona almonds.