Green Bean, Hazelnut, and Mint Salad With Lemon Dressing |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a recipe I found in a Sunset Magazine. With its pesto-like flavorings and bright lemon dressing this is a great way to serve green beans. ***Note*** Make this about 3 hours ahead to allow the flavors blend. Ingredients:
3/4 cup hazelnuts |
8 cups green beans, packed, stems trimmed and strings removed (about 3/4 lb) |
2 tablespoons mint leaves, chopped |
1 tablespoon lemon zest |
2 teaspoons lemon juice |
1/2 teaspoon salt |
4 tablespoons hazelnut oil or 4 tablespoons extra virgin olive oil |
Directions:
1. 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.
2. 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.
3. 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.
4. In a large bowl, gently toss the beans with dressing and hazelnuts. Serve at room temperature.
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