The first time I saw this recipe I said, “Lavender? Sounds amazing!” I had never made anything with lavender before, but I was pleasantly surprised and happy. Not only that, but I went out and bought lavender to plant in my herb garden after this dish!
If you’re afraid of the overly-floral taste this dish may have, feel free to substitute the lavender with rosemary. Or, just don’t put as much lavender in it and go a little heavier on the sea salt instead. In addition, don’t feel the need to drizzle all the oil on the green beans–too much will take away from both the green beans and the herbed sea salt. So instead, use the rest for dipping bread in or put it in the fridge for later!
Active Time: 10 minutes
Total Time: 20 minutes
Provençal Herb Salt (yields ¾ teaspoon)
1/8 teaspoon chopped fresh lavender buds or rosemary leaves
¼ teaspoon sea salt
Provençal Green Beans with Lemon-Pepper Oil and Herbed Sea Salt
1 teaspoon Kosher Salt
½ pound green beans, stem ends trimmed
1 tablespoon quick-infused lemon-pepper oil
¼ to ½ teaspoon Provençal herb salt