Hazelnut-green bean salad
Hazelnut oil lends its distinctive flavor and aroma to this salad. I like to serve the mixture atop spicy arugula leaves.
¼ c. hazelnut oil
3 tbsp. red wine vinegar
2 tbsp. extra-virgin olive oil
1 tsp. Dijon mustard
1/8 tsp. freshly ground pepper, or to taste
1/8 tsp. salt, or to taste
3 c. green beans in 2-inch lengths (about 12 ounces)
½ c. minced red bell pepper
2 tbsp. minced onion
To make the dressing, Whisk together the vinaigrette ingredients in a small bowl; set aside.
To make the salad, Put the green beans in a medium microwave-proof dish; add about ¼ cup water. Cover tightly and microwave on high for about 5 minutes, depending on the thickness of the beans. (Or cook the beans in a stovetop steamer.) Rinse with cold water and drain well.
Transfer the beans to a medium bowl. Add the bell pepper and onion; toss. Whisk the vinaigrette; add it to the salad and toss again. Taste and adjust the seasoning.
Use a slotted spoon to strain the beans for serving.
YIELD: 4 servings
This salad will keep for up to 3 days in a tightly closed container in the refrigerator.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.