GREEN BEAN AND HAZELNUT SALAD

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Green Bean and Hazelnut Salad image

With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.

Provided by Annacia

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 ounce hazelnuts (2 tablespoons)
3/4 lb green beans, trimmed and halved diagonally
2 1/4 teaspoons grainy mustard
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon fine sea salt
4 teaspoons extra virgin olive oil
1 tablespoon flax seed oil
1 teaspoon hazelnut oil
1/4 cup finely chopped red onion

Steps:

  • Preheat oven to 325°F with rack in middle.
  • Toast nuts in a small baking pan until centers 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 4 quarts 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.
  • *NOTE: Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels.

Nutrition Facts : Calories 156.8, Fat 13.5, SaturatedFat 1.4, Sodium 109.7, Carbohydrate 8.5, Fiber 3.8, Sugar 2, Protein 2.8

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