Green Bean And Hazelnut Salad
My mother is somewhat less than adventurous when it comes to trying new things. So, when asking her what type of vegetable she’d like with her Mother’s Day dinner, her first suggestion was green beans. Don’t get me wrong, green beans are a wonderful vegetable, but I wanted to do something different. Bon Appétit came to the rescue with a recipe in this month’s issue. I didn’t change much, other than to double it and leave the green beans whole. It was a big hit with my family, and, happily, my mom had seconds. Mission accomplished!
Flaxseed oil is not too hard to come by. I’ve seen in in nutrition shops (it’s full of tasty Omega 3’s!) as well as in natural food markets. Look in the refrigerated section for this oil. The hazelnut oil might not be as readily available. I was able to find it at a gourmet market, but fancier grocery store chains may also stock it.
Of course, now I have all this extra hazelnut oil left over with no idea what to do with it. I’ll definitely be making these green beans again (yum!) but if you have any recipe ideas, please share them in the comments section.
You can make the green beans a day ahead of time. When they’ve cooled, pat them dry, place between paper towels, cover and refrigerate. They can be combined with the rest of the ingredients up to an hour before serving.
Ingredients:
2 ounces hazelnuts (1/4 cup)
1 1/2 pounds green beans, trimmed
1 1/2 tablespoons grainy mustard
1 tablespoon balsamic vinegar
1/4 teaspoon fine sea salt
2 2/3 tablespoons extra-virgin olive oil
2 tablespoons flaxseed oil
2 teaspoons hazelnut oil
1/2 cup finely chopped red onion
Directions:
Preheat oven to 325°F with rack in middle.
Toast nuts in a small baking pan until centers are golden, 15 to 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 an 8-quart pot of boiling salted water (about 2 tablespoons of table salt for 6 quarts of 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 sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.
Serves 8.
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