Haricots Verts with Hazelnuts, Balsamic Vinegar, and Mustard
Courtesy of Dan Barber of Blue Hill at Stone Barns
From the September 2008 issue of O, The Oprah Magazine
Fresh haricots verts with crunchy hazelnuts are a terrific complement to tender, fall-from-the-bone lamb
You may substitute other green bean varieties, but since most other types are thicker, increase the cooking time by 2 to 3 minutes (until the beans are tender yet crisp).
Servings: Makes 4 servings
- 4 cups (12 ounces) trimmed haricots verts
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. finely chopped shallots
- 1/2 Tbsp. whole grain mustard
- 1/4 cup good-quality extra-virgin olive oil
- 1 1/2 tsp. hazelnut oil
- 1 Tbsp. chopped chives
- 1 Tbsp. plus 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 2 Tbsp. blanched hazelnuts toasted and coarsely chopped
Bring a 2-quart saucepan of water to a boil; season with 1 tablespoon. salt. Fill a large bowl with ice and water.
Add haricots verts and cook until tender but still crisp, about 1 minute. Drain immediately and place in ice water until chilled. Drain beans well and set aside.
Meanwhile, add balsamic vinegar to shallots in a medium bowl; let sit 30 minutes. Stir in mustard until combined. Gradually whisk in olive oil and hazelnut oil until blended. Whisk in chives, 1/4 teaspoon salt, and pepper until combined.
Toss in beans and hazelnuts until evenly coated with dressing and serve.
Printed from Oprah.com on December 12, 2013
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