Green Bean, Hazelnut, and Mint Salad with Lemon Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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With its pesto-like flavorings and a bright lemon dressing, this is our favorite new way to serve green beans. Prep and Cook Time: about 30 minutes. Notes: Make up to 3 hours ahead. Ingredients:
3/4 cup hazelnuts |
8 cups packed green beans (about 3/4 lb.), stems trimmed and strings removed |
2 tablespoons chopped mint leaves |
1 tablespoon grated lemon peel |
2 teaspoons fresh lemon juice |
1/2 teaspoon salt |
4 tablespoons hazelnut oil or extra-virgin olive oil |
Directions:
1. Preheat oven to 375°. Spread nuts out on a baking pan and bake until golden under skins (break one to test), 10 to 15 minutes. When nuts are cool enough to handle, rub in a kitchen towel to remove as many skins as possible. Chop coarsely and set aside.
2. In a 4- to 6-quart pot over high heat, bring 3 quarts salted water to a boil. Add green beans and cook until just crisp-tender, 4 to 7 minutes. Drain in a colander and plunge beans into a bowl of ice water to cool. Drain again and set aside.
3. In a small bowl, stir together the mint leaves, lemon peel, lemon juice, and salt to make the dressing. Drizzle in the hazelnut oil, whisking constantly.
4. In a large bowl, gently toss the beans with dressing and hazelnuts. Serve at room temperature.
5. Note: Nutritional analysis is per serving.
6. Wine pairing: A slightly oaked version of Sauvignon Blanc
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