Haricots Verts with Rosemary

• 1/2 pound haricots verts, ends trimmed
• 1 tablespoon lemon-olive oil, homemade, recipe follows or store-bought, or plain extra-virgin olive oil
• 1 sprig rosemary
• Kosher or fine sea salt and freshly ground black pepper
• 1 lemon, zested
• 2 cups extra-virgin olive oil

1. Bring a large pot of salted water to a boil over high heat.
2. Slip in the beans and cook until bright green and crisp-tender.
3. Remove the beans to an ice bath to shock, then drain and pat dry with paper towels.
4. Gently heat the olive oil and rosemary in a large, deep skillet over low heat until the rosemary is softened and very fragrant, 4 to 5 minutes.
5. Remove the rosemary sprig, raise the heat to medium-high, and add the string beans.
6. Toss to coat with the rosemary-lemon scented oil until the beans are heated through.
7. Season with salt and pepper, to taste.
8. Serve warm or at room temperature.
9. Put the lemon zest in a small pot and pour in 2 cups extra-virgin olive oil.
10. Place over low heat and simmer for 15 minutes.
11. Cool completely and transfer to a jar with a tight-fitting lid.
12. Keep tightly sealed at room temperature for up to 2 weeks.
13. Dress grilled chicken or any simply vegetable with the oil.
14. When tomatoes are in season, a simple dish of sliced tomato dressed with this oil and a sprinkling of oregano is a meal unto itself.

haricots verts, lemonolive oil, rosemary, kosher, lemon, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/daisy-martinez/haricots-verts-with-rosemary-recipe.html (may not work)