Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
6 servings (serving size: about 2/3 cup)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

carolfitz's Review

cmondrik
October 03, 2011
Made once to recipe & the beans glistened just like the photo. Made it again last night, subbing walnuts & walnut oil, but using just a little more than half the oil. Both nice, but preferred less oil.

mjmayinsf's Review

mjmayinsf
January 05, 2011
Just OK. Mainly, reminded me that I like hazelnuts (and that they are somewhat hard to find).

cmondrik's Review

carolfitz
April 10, 2010
Excellent, fresh-tasting recipe. Great for spring. We found the hazelnut oil at Whole Foods.

Mlesblues's Review

Mlesblues
April 05, 2010
Just made this recipe and it was AWESOME! Super, super easy and really quick to put together. I'd never cooked with hazelnuts before but this was any easy way to get introduced to them. I ended up using orange zest instead of the rind and I actually liked that better -- it dispersed the light orange flavor nicely. I'll definitely be making it again soon!