Green Bean And Hazelnut Salad

Salad

Recipe courtesy of Gourmet

Serves 4

Ingredients: 
  • 1 oz hazelnuts (2 tablespoons)
  • 3/4 lb green beans, trimmed and halved diagonally
  • 2 teaspoons grainy mustard
  • 1½ teaspoons balsamic vinegar
  • 2 tabelspoons extra virgin olive oil
  • 1 teaspoon hazelnut oil (optional)
  • 1/4 cup red onion, finely chopped

Green Bean And Hazelnut Salad

Green Bean And Hazelnut Salad 

Click image to enlarge

Method: 

Preheat oven to 325˚F with rack in the middle.

Toast hazelnuts in a small baking pan until centers are golden, 15-20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.

Cook beans in a 6 quart pot of well-salted boiling water until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.

Whisk together mustard, vinegar and 1/8 teaspoon of salt in a bowl, then add olive oil and hazelnut oil (if using), whisking as you drizzel the oil. Add beans, nuts and onion and toss well.

Season with salt and pepper and serve.

Louisiana Recipes Weekly



 

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