Green Bean And Hazelnut Salad


Recipe courtesy of Gourmet

Serves 4

  • 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


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.

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