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Green Bean, Hazelnut, and Mint Salad with Lemon Dressing

Makes 6 servings

With its pesto-like flavorings and a bright lemon dressing, this is our favorite new way to serve green beans. Prep and Cook Time: about 30 minutes. Notes: Make up to 3 hours ahead.

Green Bean, Hazelnut, and Mint Salad with Lemon Dressing

Ngoc Minh Ngo
 3/4 cup hazelnuts
 8 cups packed green beans (about 3/4 lb.), stems trimmed and strings removed
 2 tablespoons chopped mint leaves
 1 tablespoon grated lemon peel
 2 teaspoons fresh lemon juice
 1/2 teaspoon salt
 4 tablespoons hazelnut oil or extra-virgin olive oil
Step 1

Preheat oven to 375°. Spread nuts out on a baking pan and bake until golden under skins (break one to test), 10 to 15 minutes. When nuts are cool enough to handle, rub in a kitchen towel to remove as many skins as possible. Chop coarsely and set aside.

Step 2

In a 4- to 6-quart pot over high heat, bring 3 quarts salted water to a boil. Add green beans and cook until just crisp-tender, 4 to 7 minutes. Drain in a colander and plunge beans into a bowl of ice water to cool. Drain again and set aside.

Step 3

In a small bowl, stir together the mint leaves, lemon peel, lemon juice, and salt to make the dressing. Drizzle in the hazelnut oil, whisking constantly.

Step 4

In a large bowl, gently toss the beans with dressing and hazelnuts. Serve at room temperature.

Step 5

Note: Nutritional analysis is per serving.

Step 6

Wine pairing: A slightly oaked version of Sauvignon Blanc

Nutrition Facts

Servings 0

Amount Per Serving
Calories 188Calories from Fat 86
% Daily Value *
Total Fat 18g28%

Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 197mg9%
Total Carbohydrate 6.2g3%

Dietary Fiber 2.3g10%
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.