Remember when I made these preserved lemons? Well I was thinking about what to make for a vegetable side dish for Thanksgiving and I hit upon haricot verts with preserved lemons. I really do like haricot verts better than regular old green beans - they are much thinner and just tastier. I'm sure it's just psychological but C'est La Vie (since I'm in a French sort of mood). This is such an easy recipe that it need not be saved for a special occasion. Green Beans with Preserved Lemons 1lb haricot verts 1 preserved lemon olive oil Steam haricot verts until just tender but they still have a little crunch. Do not fully cover the pot while steaming as this leaves them with a murky green color. Leave the cover partially on the pot (trust me they will look nice and green). Place preserved lemon in a food processor and stream in olive oil until desired consistency. Pour over haricot verts and serve. I actually ended up using only half a lemon because it was a muta...