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Ingredients
- 1 (2 oz.) bag sliced almonds, lightly toasted
- 1/2 pound green beans
- 12 or 13 small carrots
- About 2 Tbsp. cream cheese, slightly softened
Method
- Pick over almonds, selecting only whole, fingernail-shape pieces; set aside. (Reserve broken pieces for another use.)
- Fill a large bowl with ice water; set aside. Bring a large pot of salted water to a boil. Trim ends of beans and blanch for 15 to 20 seconds, until they turn bright green. Using a slotted spoon, transfer beans to ice water. When cool, remove, pat dry and set aside.
- Peel carrots and halve lengthwise. Trim wider ends to roughly match length of beans. (Recipe can be prepared to this point up to 1 day ahead; wrap vegetables in damp paper towels and refrigerate in a sealed plastic bag.)
- Affix an almond "fingernail" to pointed ends of carrots and beans using a dab of cream cheese. Arrange in bunches of 5 "fingers" on a large platter. Serve with a bowl of sea salt or blue-cheese dip (see "Stake-in-the-Heart Salad With Blue-Cheese Goo," below).
