2000s Recipes + Menus

Green Bean and Hazelnut Salad

Serves 4
  • Active time:20 min
  • Start to finish:30 min
May 2008
Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.
  • 1 oz hazelnuts (2 tablespoons)
  • 3/4 lb green beans, trimmed and halved diagonally
  • 2 1/4 teaspoons grainy mustard
  • 1 1/2 teaspoons balsamic vinegar
  • 1/8 teaspoon fine sea salt
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon flaxseed oil
  • 1 teaspoon hazelnut oil
  • 1/4 cup finely chopped red onion
  • Preheat oven to 325ºF with rack in middle.
  • Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.
  • Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.
  • Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.
Cooks’ note: Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels.
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