Wax Bean Salad with Toasted Hazelnuts

1. 1

   Preheat the oven to 350.

2. 2

   Toast the hazelnuts in a small pan for about 15 minutes, or until they are fragrant and the skins blister.

3. 3

   Transfer the nuts to a dish towel and rub them together to remove the skins.

4. 4

   Let cool, then coarsely chop.

5. 5

   Bring a large pot of water to a boil.

6. 6

   Add the garlic, 2 tablespoons of salt and the beans and boil the beans until tender, about 7 minutes.

7. 7

   Drain the beans and garlic and rinse with cold water, then drain again and pat dry with paper towels.

8. 8

   Cut the beans into 2-inch lengths.

9. 9

   Mash the cooked garlic to a paste and transfer to a small bowl.

10. 10

    Stir in the lemon juice and then the olive oil and season with salt and pepper.

11. 11

    In a large bowl, toss the beans with the radicchio, parsley and dressing.

12. 12

    Season with salt and pepper, sprinkle with the hazelnuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.