Green beans with hazelnut dressing
Tender, snappy green beans are the star of this springtime dish. Paired with a rich, sweet hazelnut dressing and some toasty, hazelnuts on top, these flavour pals can’t be beat!
SERVES
4
Ingredients
Hazelnut Dressing
- 2/3 cup (160 ml) hazelnuts
- 1/4 cup (60ml) olive oil
- 1 shallot, finely minced
- 1 clove garlic, finely minced
- 3 tablespoons (45ml) sherry vinegar
- 1 1/2 teaspoons (7.5ml) dijon mustard
- 1/4 cup (60ml) hazelnut oil
- 2 teaspoons (10ml) maple syrup
- Salt and black pepper, to season
Green Bean Salad
- 2 small shallots, peeled and sliced into thin rings
- 2 pounds (907g) haricots verts, trimmed
- Salted boiling water, for blanching
- Vegetable oil, for sautéing and tossing
- 1/4 cup (60ml) parsley, leaves only, finely chopped
- 1/4 cup (60ml) chives, finely chopped
- 1/3 cup (80ml) goat cheese
- Salt and black pepper, to season
- Toasted hazelnuts, to garnish
Directions
- Preheat the oven to 350° F (175° C).
- Spread the hazelnuts out on a baking sheet in a single layer.
- Toast for seven to eight minutes, until the skins have split, and the nuts are golden brown.
- Allow cooling for two to three minutes.
- While still warm, use a clean kitchen towel to rub off the skins.
- Roughly chop and reserve.
Hazelnut Dressing
- Heat the olive oil in a small skillet over medium heat, add the shallot and garlic, and cook two to three minutes, until the shallot has softened and become translucent.
- Allow to cool slightly, then transfer the olive oil-shallot-garlic mixture to a mason jar.
- Add the sherry vinegar, mustard, hazelnut oil, and maple syrup and shake vigorously to combine.
- Season with salt and pepper. Set aside.
Green Bean Salad
- Bring a large pot of well-salted water to a rolling boil. Prepare a bowl of ice water.
- Blanch the beans in batches, if necessary, for about three to five minutes, or until crisp-tender.
- Immediately plunge the beans into ice water to stop the cooking.
- Drain and pat dry, transfer to a large bowl, and toss with a drizzle of vegetable oil.
- Heat a dry cast-iron pan over high heat, then add the beans and cook for one to two minutes, until blistered.
- Tip the beans into a bowl and toss with the parsley, chives, goat cheese, salt, and pepper.
- Toss with the Hazelnut Dressing, then transfer to a large serving dish
- Sprinkle the hazelnuts over the warm salad, drizzle more dressing and garnish with the shallot rings.
- Serve immediately. Enjoy!
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