Green Bean and Hazelnut Salad

Annacia's Note:

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.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 ounce hazelnuts (2 tablespoons)
• ¾ lb green beans , trimmed and halved diagonally
• 2 ¼ teaspoons grainy mustard
• 1 ½ teaspoons balsamic vinegar
• 1⁄8; teaspoon fine sea salt
• 4 teaspoons extra virgin olive oil
• 1 tablespoon flax seed oil
• 1 teaspoon hazelnut oil
• ¼ 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).
3. Cool to warm, then rub off any loose skins in a kitchen towel.
4. Coarsely chop nuts.
5. 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.
6. Transfer to an ice bath to stop cooking.
7. Drain and pat dry.
8. Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking.
9. Add beans, nuts, and onion and toss well.
10. Season with salt and pepper.
11. *NOTE: Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels.

Reviews

[Cookgirl]

Very delicious and I don't think I would change a thing: fresh local green beans, local hazelnuts, lettuce from the garden. Reviewed for Veg Tag/July.

[ellie_]

Great simple that is simple and delicious! I used pecans instead of the hazelnuts but otherwise followed the recipe as written. Thanks for sharing this keeper!