Green Bean and Hazelnut Salad

Ingredients for Green Bean and Hazelnut Salad

• 30g hazelnuts (2 tablespoons )

• 350g green beans, trimmed and halved diagonally

• 2 1/4 teaspoons grainy mustard

• 1 1/2 teaspoons balsamic vinegar

• 1/8 teaspoons fine sea salt

• 20ml extra-virgin olive oil

• 1 tablespoon flaxseed oil

• 1 teaspoon hazelnut oil

• 60ml finely chopped red onion

How to make Green Bean and Hazelnut Salad

Preheat oven to 163°C with rack in middle.

Toast nuts in a small baking pan until centres 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 tablespoons salt for 3.8L water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.

Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.

Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels. Dressing can made and chilled up to 5 days ahead.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.