Preparation

• 壶水烧开了高温。冲洗the beans and trim away their stems. Boil the beans just until tender, 4 to 5 min. for regular green beans, less for extra-thin filet beans. Drain well. Spread the beans on a platter or shallow serving dish. If there is still water clinging to them, let them dry briefly. While the beans are still hot, drizzle with the olive oil. Toss gently with your hands or two serving forks, turning the beans until they’re evenly coated with oil. Sprinkle with sea salt, toss, and serve warm.

If you like, add one or two of the following extras and toss while still warm:

• a little creamy goat cheese
• slivered sun-dried tomatoes
• quartered cherry tomatoes
• grated lemon or orange zest
• sliced green onions
• blanched corn kernels
• quartered pitted olives
• paper-thin slices of radish
• shredded endive or radicchio
• toasted pine nuts or almonds
• fresh mint or chervil leaves