Green Bean And Hazelnut Salad Recipes

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.
• Do Ahead
• Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels. Dressing can made and chilled up to 5 days ahead.

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 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, HAZELNUT, AND MINT SALAD WITH LEMON DRESSING

Steps:

• Preheat oven to 375 degrees. 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.
• In a 6 quart pot over high heat, bring 3 quarts 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.
• In a small bowl, stir together the mint leaves, lemon zest, lemon juice, and salt to make the dressing. Drizzle in the hazelnut oil, whisking constantly.
• In a large bowl, gently toss the beans with dressing and hazelnuts. Serve at room temperature.

GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON

Steps:

• Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.
• In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.
• Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.

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.