Haricots Verts and Artichoke Salad with Hazelnut Vinaigrette

1. 1

   Fill a medium bowl with water.

2. 2

   Working with 1 artichoke at a time, snap off the tough outer leaves and trim the stem.

3. 3

   Cut off all the remaining leaves.

4. 4

   Peel and trim the bottom and stem; add to the water.

5. 5

   Repeat with the remaining artichoke.

6. 6

   In a medium saucepan of salted boiling water, cook the artichokes over moderate heat until tender, 18 to 20 minutes.

7. 7

   Using a slotted spoon, transfer them to a cutting board; let cool slightly.

8. 8

   Scoop out the furry chokes with a melon baller or spoon.

9. 9

   Cut each into quarters.

10. 10

    Prepare a medium bowl of ice water.

11. 11

    In the same saucepan, cook the haricots verts for 3 minutes.

12. 12

    Drain and transfer to the ice water to cool; drain.

13. 13

    Dry on paper towels, then cut in half.

14. 14

    In a large bowl, whisk the hazelnut oil, peanut oil, sherry vinegar, salt and pepper.

15. 15

    Add the beans, artichokes and shallot; toss.

16. 16

    Sprinkle with the hazelnuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.