Green Beans with Hazelnut Dressing

Ease of Preparation: Easy

Yield: Serves 4, as a salad

Green Beans with Hazelnut Dressing

Tender, snappy green beans are the star of this springtime dish. Paired with a rich, sweet hazelnut dressing and some toasty, hazelnuts on top, these flavour pals can’t be beat!

Ingredients:

• ⅔ cup (160 ml) hazelnuts

 Hazelnut Dressing:

• ¼ cup (60 ml) extra virgin olive oil
• 1 shallot, finely minced
• 1 clove garlic, finely minced
• 3 tablespoons (45 ml) sherry vinegar
• 1 ½ teaspoons (7.5 ml) Dijon mustard
• ¼ cup (60 ml) hazelnut oil
• 2 teaspoons (10 ml) maple syrup
• Salt and pepper

Green Bean Salad:

• 2 small shallots, peeled and sliced into thin rings
• 2 pounds (907 grams) haricots verts, trimmed
• Salted boiling water, for blanching
• Vegetable oil, for sautéing and tossing
• ¼ cup (60 ml) Italian parsley, leaves only, finely chopped
• ¼ cup (60 ml) chives, finely chopped
• ⅓ cup (80 ml) goat cheese
• Salt and pepper
• Hazelnut Dressing
• Toasted hazelnuts, to garnish

Method:

Preheat the oven to 350 F (175 C).

Spread the hazelnuts out on a baking sheet in a single layer.

Toast 7-8 minutes, until the skins have split, and the nuts are golden brown.

Allow to cool for 2-3 minutes.

While still warm, use a clean kitchen towel to rub off the skins.

Roughly chop and reserve.

For the Hazelnut Dressing:

Heat the olive oil in a small skillet over medium heat, add the shallot and garlic, and cook 2-3 minutes, until the shallot has softened and become translucent.

Allow to cool slightly, then transfer the olive oil-shallot-garlic mixture to a mason jar.

Add the sherry vinegar, mustard, hazelnut oil, and maple syrup and shake vigorously to combine.

Season with salt and pepper. Set aside.

For the Green Bean Salad:

Bring a large pot of well-salted water to a rolling boil. Prepare a bowl of ice water.

Blanch the beans in batches, if necessary, about 3-5 minutes, or until crisp-tender.

Immediately plunge the beans into ice water to stop the cooking.

Drain and pat dry, transfer to a large bowl, and toss with a drizzle of vegetable oil.

Heat a dry cast-iron pan over high heat, then add the beans and cook 1-2 minutes, until blistered.

Tip the beans into a bowl and toss with the parsley, chives, goat cheese, salt, and pepper.

Toss with the Hazelnut Dressing, then transfer to a large serving dish

Sprinkle the hazelnuts over the warm salad, drizzle more dressing and garnish with the shallot rings.

Serve immediately.