Green Bean, Hazelnut, and Mint Salad with Lemon Dressing

With its pesto-like flavorings and a bright lemon dressing, this is our favorite new way to serve green beans. Prep and Cook Time: about 30 minutes. Notes: Make up to 3 hours ahead.

Yield: Makes 6 servings

Ingredients

• 3/4  cup  hazelnuts
• 8  cups  packed green beans (about 3/4 lb.), stems trimmed and strings removed
• 2  tablespoons  chopped mint leaves
• 1  tablespoon  grated lemon peel
• 2  teaspoons  fresh lemon juice
• 1/2  teaspoon  salt
• 4  tablespoons  hazelnut oil or extra-virgin olive oil

Preparation

1. Preheat oven to 375°. Spread nuts out on a baking pan and bake until golden under skins (break one to test), 10 to 15 minutes. When nuts are cool enough to handle, rub in a kitchen towel to remove as many skins as possible. Chop coarsely and set aside.

2. In a 4- to 6-quart pot over high heat, bring 3 quarts salted water to a boil. Add green beans and cook until just crisp-tender, 4 to 7 minutes. Drain in a colander and plunge beans into a bowl of ice water to cool. Drain again and set aside.

3. In a small bowl, stir together the mint leaves, lemon peel, lemon juice, and salt to make the dressing. Drizzle in the hazelnut oil, whisking constantly.

4. In a large bowl, gently toss the beans with dressing and hazelnuts. Serve at room temperature.

Note: Nutritional analysis is per serving.

Wine pairing: A slightly oaked version of Sauvignon Blanc

Nutritional Information

Calories:

188 (86% from fat)

Protein:

2.8g

Fat:

18g (sat 1.3)

Carbohydrate:

6.2g

Fiber:

2.3g

Sodium:

197mg

Cholesterol:

0.0mg