Green Bean and Hazelnut Salad
Green Bean and Hazelnut Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 325°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 325°F 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.