Recipes Side Dishes Vegetables Green Beans with Toasted Hazelnuts and Lemon Zest

Green Beans with Toasted Hazelnuts and Lemon Zest

Green Beans with Toasted Hazelnuts and Lemon Zest is rated 5.0 out of 5 by 1.
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Prep Time: 10 minutes
Cook Time: 4 minutes
Servings: 4

Celebrate the harvest with brightly colored crisp-tender green beans, which reach their peak in late summer and early autumn. You can blanch and dress the beans in advance, then top with the hazelnuts and basil just before serving—handy when you’re hosting a dinner party.

Ingredients:

  • 1 lb. (500 g) green beans, trimmed
  • 1 tsp. honey
  • 3 Tbs. white wine vinegar
  • 1/4 cup (2 fl. oz./60 ml) hazelnut oil
  • Salt and freshly ground pepper, to taste
  • 1/2 cup (2 1/2 oz./75 g) hazelnuts, toasted and coarsely
      chopped
  • 2 Tbs. finely chopped fresh basil
  • 1 tsp. grated lemon zest

Directions:

Bring a large saucepan of lightly salted water to a boil over high heat. Have ready a large bowl of ice water. Add the green beans to the boiling water and cook until just crisp-tender but still bright green, 3 to 4 minutes. Drain the beans and transfer to the ice water to cool. Drain well and transfer to a large bowl.

In a small bowl, whisk together the honey, vinegar and hazelnut oil. Season with salt and pepper.

Add the vinaigrette to the green beans and toss to mix well. Season with salt and pepper. Top the green beans with the hazelnuts, basil and lemon zest and serve immediately. Serves 4.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from One of my favorite green bean recipes ever This is a terrific recipe! I can't wait to make it again - and I've already made it twice! I've served it warm both times but know that it would work well at room temperature. This will find it's way onto my summer picnic buffet table many times . . .it's a bright and fresh way to serve green beans - a very nice twist on a very common vegetable!
Date published: 2015-05-12
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