ZESTY GREEN BEANS WITH TOASTED HAZELNUTS

Zesty Green Beans with Toasted Hazelnuts image

Provided by Amanda Haas

Categories side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 11

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Kosher salt, to taste
2 pounds green beans, trimmed
Ice cubes
2 teaspoons honey
1/4 cup white wine vinegar, may substitute champagne or sherry vinegar, or lemon juice
1/2 cup hazelnut oil, may substitute fruity olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
8 leaves basil
1 cup toasted hazelnuts, coarsely chopped
1 lemon

Steps:

Green beans: Bring a large saucepan of heavily salted water (as "salty as seawater") to a boil over high heat. Meanwhile, prepare an ice bath in a large bowl. When the water is boiling, add the green beans and cook until just crisp-tender and bright green, 3-4 minutes. Use the strainer to immediately transfer them to the ice bath to stop the cooking. Set aside while you make the vinaigrette. (Note: Green beans can be blanched 1 day ahead. After cooling, drain, wrap in a clean dish towel, and store in the refrigerator.)
Vinaigrette: In a small bowl, stir the honey and vinegar together with a small rubber spatula. Add the hazelnut oil in a slow stream, whisking constantly, until all the ingredients are combined. Season with salt and pepper, whisking as you go and tasting between additions.
Assemble: Line a bowl with paper towels. Transfer the cooled green beans from the ice bath into the bowl; pat them dry and remove paper towels. Spoon half of the vinaigrette over the green beans and use your hands to mix well; taste, then add more vinaigrette as needed. Season with salt and pepper, then transfer to a serving plate.
Garnish: Stack the basil leaves, then roll the stack like a cigar. Finely slice crosswise to create thin ribbons of basil. (This is called a "chiffonade.") Top the green beans with the basil, followed by the hazelnuts; finish by zesting the lemon directly over the green beans. Serve immediately.