Green Bean and Hazelnut Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans. Ingredients:
1 ounce hazelnuts (2 tablespoons) |
3/4 pound green beans, trimmed and halved diagonally |
2 1/4 teaspoons grainy mustard |
1 1/2 teaspoons balsamic vinegar |
1/8 teaspoon fine sea salt |
4 teaspoons extra-virgin olive oil |
1 tablespoon flaxseed oil |
1 teaspoon hazelnut oil |
1/4 cup finely chopped red onion |
Directions:
1. Preheat oven to 325°F with rack in middle.
2. 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.
3. 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.
4. 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.
5. Cooks' note: Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels.
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