Green Beans with Toasted Hazelnuts Vinaigrette
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Don't
forget to check
out my
Honey-Glazed Ham Dinner Menu
(Easter
Dinner)
which includes Green Beans with Toasted Hazelnuts. Green Beans with Toasted Hazelnuts Vinaigrette
2/3 cup hazelnuts (about 3 ounces), coarsely chopped
Place hazelnuts in small nonstick skillet. Stir over medium heat until lightly toasted, about 8 minutes. Sprinkle with salt and set aside. In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside. Melt butter in same pot over medium-high heat. Add beans and vinegar; toss to coat and heat through, about 2 minutes. Season with salt and pepper. Transfer to serving platter. Sprinkle with hazelnuts and serve. Makes 6 servings.
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