Green Bean and Hazelnut Salad

Ingredients for Green Bean and Hazelnut Salad

• 30g hazelnuts (2 tablespoons )

• 350g green beans, trimmed and halved diagonally

• 2 1/4 teaspoons grainy mustard

• 1 1/2 teaspoons balsamic vinegar

• 1/8 teaspoons fine sea salt

• 20ml extra-virgin olive oil

• 1 tablespoon flaxseed oil

• 1 teaspoon hazelnut oil

• 60ml finely chopped red onion

Preheat oven to 163°C with rack in middle.

Toast nuts in a small baking pan until centres 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 3.8L 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.

Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels. Dressing can made and chilled up to 5 days ahead.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.