Green Bean and Hazelnut Salad

Submitted by Annacia

"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."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 28.34 g hazelnuts (2 tablespoons)
• 340.19 g green beans, trimmed and halved diagonally
• 11.09 ml grainy mustard
• 7.39 ml balsamic vinegar
• 0.61 ml fine sea salt
• 19.71 ml extra virgin olive oil
• 14.79 ml flax seed oil
• 4.92 ml hazelnut oil
• 59.14 ml 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!