Green Bean and Hazelnut Salad

Green Bean and Hazelnut Salad
Photo by John Kernick


  • 1/8 teaspoon fine sea salt
  • 4 teaspoons extra-virgin olive oil
  • ¾ pound green beans
  • 1 ½ teaspoons balsamic vinegar
  • 2 ¼ teaspoons grainy mustard
  • ¼ cup red onion
  • 1 tablespoon flaxseed oil
  • + 2 more ingredients
    • 1 ounce hazelnuts
    • 1 teaspoon hazelnut oil

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...

View full recipe at Epicurious


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