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Green Bean, Hazelnut, and Mint Salad with Lemon Dressing

Ngoc Minh Ngo
Yield Makes 6 servings
With its pesto-like flavorings and a bright lemon dressing, this is our favorite new way to serve green beans. Prep and Cook Time: about 30 minutes. Notes: Make up to 3 hours ahead.

Ingredients

  • 3/4 cup hazelnuts
  • 8 cups packed green beans (about 3/4 lb.), stems trimmed and strings removed
  • 2 tablespoons chopped mint leaves
  • 1 tablespoon grated lemon peel
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 4 tablespoons hazelnut oil or extra-virgin olive oil

Nutrition Information

  • calories 188
  • caloriesfromfat 86 %
  • protein 2.8 g
  • fat 18 g
  • satfat 1.3 g
  • carbohydrate 6.2 g
  • fiber 2.3 g
  • sodium 197 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 375°. Spread nuts out on a baking pan and bake until golden under skins (break one to test), 10 to 15 minutes. When nuts are cool enough to handle, rub in a kitchen towel to remove as many skins as possible. Chop coarsely and set aside.

  2. In a 4- to 6-quart pot over high heat, bring 3 quarts salted water to a boil. Add green beans and cook until just crisp-tender, 4 to 7 minutes. Drain in a colander and plunge beans into a bowl of ice water to cool. Drain again and set aside.

  3. In a small bowl, stir together the mint leaves, lemon peel, lemon juice, and salt to make the dressing. Drizzle in the hazelnut oil, whisking constantly.

  4. In a large bowl, gently toss the beans with dressing and hazelnuts. Serve at room temperature.

  5. Note: Nutritional analysis is per serving.

  6. Wine pairing: A slightly oaked version of Sauvignon Blanc