Green Beans with Toasted Hazelnuts Vinaigrette Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2/3 cup hazelnuts (about 3 ounces) coarsely chopped
1 ½ pounds green beans, ends trimmed
¼ cup butter at room temperature
2 teaspoons unseasoned rice vinegar
Coarse salt or sea salt
Coarsely ground black pepper
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Directions: |
Directions:Heat small nonstick skillet over medium heat. Toast hazelnuts in the dry skillet until lightly toasted, about 8 minutes. Sprinkle with salt and set aside.
In a medium saucepan over medium-high heat, bring water to a boil. Add the beans a partially cook for 4-5 minutes, depending on the degree to which you like your beans cooked. Remove from heat. Drain the beans in a colander and then immediately immerse them in an ice water bath to stop them from cooking. When they are cool, drain and set aside.
Melt butter in the same pot over medium-high heat. Add beans and vinegar; toss to coat and heat through, about 2 minutes. Season with salt and pepper. Transfer the beans to a serving platter. Sprinkle with the hazelnuts and serve. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: This is a great way to serve green beans. When you transfer the beans to the serving platter, leave most of the liquid behind; you don't want them to be swimming in butter and vinegar. I like to use raw hazelnuts. You can try the pre-packaged chopped hazelnuts that you can usually find in the baking isle in the grocery store. Warm the raw or pre-packaged chopped hazelnuts in a 250 degree oven for about 5 minutes to release the oils and scent then sprinkle the green beans with the hazelnuts and serve. Adapted from WhatsCookingAmerica.net
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