Green Bean, Hazelnut, and Mint Salad With Lemon Dressing

1. 1

   Preheat oven to 375 degrees.

2. 2

   Spread nuts out on a baking pan and bake until golden under skins (break one to test), 10 to 15 minutes.

3. 3

   When nuts are cool enough to handle, rub in a kitchen towel to remove as many skins as possible.

4. 4

   Chop coarsely and set aside.

5. 5

   In a 6 quart pot over high heat, bring 3 quarts water to a boil.

6. 6

   Add green beans and cook until just crisp-tender, 4 to 7 minutes.

7. 7

   Drain in a colander and plunge beans into a bowl of ice water to cool.

8. 8

   Drain again and set aside.

9. 9

   In a small bowl, stir together the mint leaves, lemon zest, lemon juice, and salt to make the dressing.

10. 10

    Drizzle in the hazelnut oil, whisking constantly.

11. 11

    In a large bowl, gently toss the beans with dressing and hazelnuts.

12. 12

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.