Green Bean And Hazelnut Salad Recipes

GREEN BEANS WITH HAZELNUTS AND LEMON

Steps:

• In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
• Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

GREEN BEAN AND WALNUT SALAD

Steps:

• Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender; drain. , In a large bowl, combine the beans, walnuts and cranberries. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture; toss to coat. Cover and refrigerate until chilled. Toss before serving.

GREEN BEAN AND HAZELNUT SALAD

Steps:

• 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 a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts 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.
• *NOTE: Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels.