Green Bean, Hazelnut, and Mint Salad with Lemon Dressing

Ngoc Minh Ngo
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.

Yield:

Makes 6 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.

Wine pairing: A slightly oaked version of Sauvignon Blanc

Note:

May 2006