Smashed Green Beans with Lemony Sumac Dressing

Servings: 4-6


¼ cup extra-virgin olive oil

¼ cup raw pumpkin seeds (pepitas)

Kosher salt, freshly ground pepper

1 lb. green beans

⅓ cup fresh lemon juice

2 tsp. sumac or 1 tsp. finely grated lemon zest

1 medium Asian pear

1 cup (lightly packed) parsley leaves with tender stems


  1. Cook oil and pumpkin seeds in a small saucepan over medium heat, stirring occasionally, until oil around seeds is sizzling and seeds are golden, about 4 minutes. Strain pumpkin seeds through a fine-mesh sieve into a small bowl; set oil aside. Transfer pumpkin seeds to a plate; immediately season with salt and pepper. Let cool.
  2. Working in batches if needed, cook green beans in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, transfer to an ice water bath as you go.
  3. Whisk lemon juice and sumac in a large bowl; season with salt and pepper. Gradually stream in reserved oil, whisking constantly until incorporated. Working with 5–7 green beans at a time, line up beans and trim stem ends. Smash with a rolling pin to split open. Cut beans into 1" pieces and transfer to bowl with dressing. Toss to coat and let sit at room temperature at least 1 hour or cover and chill up to 12 hours.
  4. When ready to serve, cut pear into ½"-thick wedges, then halve crosswise. Add to green beans along with parsley and half of reserved pumpkin seeds; toss well. Top with remaining pumpkin seeds.