French cuisine · Salads & Mezze

Green Bean Salad with Hazelnuts

Crisp green beans dressed warm with nutty hazelnut oil and toasted hazelnuts.

Ingredients · for 4 servings

• 600 g green beans
• 50 g hazelnuts
• 3 tbsp hazelnut oil
• 2 tbsp sunflower oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 shallot
• 1/2 bunch chervil
• Salt, pepper

Instructions

1. Trim the beans and cut off the ends, finely dice the shallot and roughly pick the chervil leaves.
2. Roast the hazelnuts in the oven at 170°C for 8 min, rub them in a cloth to loosen the skins, and chop roughly.
3. Bring plenty of salted water to a rolling boil and cook the beans uncovered for 6–8 min, until still clearly crisp and bright green.
4. Drain the beans, shock them in ice-cold water for 30 sec to keep the color, and drain well.
5. Whisk the Dijon mustard with white wine vinegar, salt and pepper, then whisk in the hazelnut and sunflower oils and add the diced shallot.
6. Toss the still hand-warm beans with the vinaigrette, arrange on a platter, sprinkle with hazelnuts and chervil, and serve warm.