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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

  1. Preheat the oven to 350° F (175° C).
  2. Spread the hazelnuts out on a baking sheet in a single layer.
  3. Toast for seven to eight minutes, until the skins have split, and the nuts are golden brown.
  4. Allow cooling for two to three minutes.
  5. While still warm, use a clean kitchen towel to rub off the skins.
  6. Roughly chop and reserve.

Hazelnut Dressing 

  1. 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.
  2. Allow to cool slightly, then transfer the olive oil-shallot-garlic mixture to a mason jar.
  3. Add the sherry vinegar, mustard, hazelnut oil, and maple syrup and shake vigorously to combine.
  4. Season with salt and pepper. Set aside.

Green Bean Salad

  1. Bring a large pot of well-salted water to a rolling boil. Prepare a bowl of ice water.
  2. Blanch the beans in batches, if necessary, for about three to five minutes, or until crisp-tender.
  3. Immediately plunge the beans into ice water to stop the cooking.
  4. Drain and pat dry, transfer to a large bowl, and toss with a drizzle of vegetable oil.
  5. Heat a dry cast-iron pan over high heat, then add the beans and cook for one to two minutes, until blistered.
  6. Tip the beans into a bowl and toss with the parsley, chives, goat cheese, salt, and pepper.
  7. Toss with the Hazelnut Dressing, then transfer to a large serving dish
  8. Sprinkle the hazelnuts over the warm salad, drizzle more dressing and garnish with the shallot rings.
  9. Serve immediately. Enjoy! 


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