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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 86%
  • Protein: 2.8g
  • Fat: 18g
  • Saturated fat: 1.3g
  • Carbohydrate: 6.2g
  • Fiber: 2.3g
  • Sodium: 197mg
  • Cholesterol: 0.0mg

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. 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. 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. 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. 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
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