40 minutes ago
Friday, September 25, 2009
I never buy hazelnuts, but I had 2 tomato recipes bookmarked, both called for hazelnuts, so I figured I would splurge!
I saw this simple recipe on 101 Cookbooks and I loved the nuts with the green beans, yellow cherry tomatoes and honey in the dressing.
If you can still get some good farmers' market tomatoes, then this will taste like summer, though it is definitely fall.
Summer Green Bean Salad (from 101 Cookbooks)
3/4 pound green beans, stems pinched off
1 teaspoon finely chopped chives
1/4 teaspoon finely chopped fresh thyme
1 tablespoon minced shallots
2 tablespoons lemon juice
2 tablespoons heavy cream
scant 1/4 teaspoon salt
tiny pinch of freshly ground pepper
1/3 cup olive oil
1 teaspoon honey (optional)
a handful of frisee (I skipped the lettuce, because I had none!)
a handful of small cherry tomatoes, each cut in half
1/2 cup hazelnuts, smashed and toasted
Start by making the dressing. Whisk together the chives, thyme, shallots, lemon juice, heavy cream, salt and pepper. Whisk in the olive oil & honey with a fork, stirring until everything comes together. Set aside.
In the meantime, bring two quarts of water to a boil. Salt generously and stir in the green beans. Cook for 3-4 minutes. Just until the beans brighten up and soften a touch. (101 Cookbooks likes her beans only cooked a minute or so, but I like mine cooked a bit longer).
In a large bowl toss the green beans with the frisee, about 1/2 of the hazelnuts, with a big splash of the dressing. Toss well. Taste, and add more dressing, salt or pepper at this point. Toss again if needed. Add the tomatoes and toss very gently.
You can turn this out onto a platter or plate individually topped with the remaining hazelnuts.
Serves about 4.