Green Beans with Preserved Lemon

Fill a large bowl with ice water. In a large saucepan of salted boiling water, blanch the haricots verts until crisp-tender and bright green, 2 to 3 minutes. Drain well and transfer to the ice water to cool. Drain and pat dry with paper towels.

Meanwhile, in a small bowl, whisk the preserved lemon peel with the olive oil and lemon juice. Season the dressing with salt and pepper.

In a serving bowl, toss the haricots verts with the dressing. Season with salt and pepper and toss again. Serve chilled or at room temperature.