Green Bean and Hazelnut Salad
A fresh and nutty salad combining crisp green beans with toasted hazelnuts, dressed in a flavorful blend of mustard, balsamic vinegar, and three oils. The red onion adds a sharp accent to this elegant side dish.
Ingredients
- •1 ounce hazelnuts
- •¾ pound green beans
- •2¼ teaspoons grainy mustard
- •1½ teaspoons balsamic vinegar
- •⅛ teaspoon fine sea salt
- •4 teaspoons extra-virgin olive oil
- •1 tablespoon flaxseed oil
- •1 teaspoon hazelnut oil
- •¼ cup red onion
Cooking Instructions
- 1.
Preheat oven to 325°F with rack in middle.
5 min
- 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.
20 min
- 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.
10 min
- 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 min
- 5.
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.
