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Ontario Green Bean And Hazelnut Salad
Posted: Monday, July 18th, 2011
Serves 4 – Active time: 20 min’s – Total time: 30 min.’sIngredients:
1 ounce hazelnuts (2 tablespoons) 1/2 pound green beans, trimmed and halved diagonally
2 teaspoons grainy mustard 1 1/4 teaspoons balsamic vinegar
1/8 teaspoon fine sea salt 3 teaspoons extra-virgin olive oil
3/4 tablespoon flaxseed oil 3/4 teaspoon hazelnut oil
1/6 cup finely chopped red onionPreparation
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. Adapted from Gourmet, May 2008.