Myth-Buster Recipe. Salted boiling water helps blanched veggies retain their structure and nutrients and doesn't add much sodium. Substitute olive oil for hazelnut oil, if it's easier.
Cooking Light APRIL 2010
1. Preheat oven to 350°.
2. Place hazelnuts on a baking sheet. Bake at 350° for 8 minutes; stir once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.
3. Combine 2 quarts water and 1/4 cup salt in a large saucepan; bring to a boil. Add beans; cook 5 minutes or until crisp-tender. Drain. Place in a serving bowl. Add nuts, rind, oil, and 1/8 teaspoon salt; toss well to coat.
Go to full version of