Greemm Beann & Hazelnut Salad
Find a Conversation
| Thu, 05-08-2008 - 8:24am |
green bean and hazelnut salad
Bon Appétit | 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.
Makes 4 servings
Adapted from Diane Carlson, The Conscious Gourmet, Santa Fe, and Jenny Matthau

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 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.


