GREEN BEAN SALAD
WITH RED ONION AND
HAZELNUT VINAIGRETTE
Green beans and nuts are a classic French combination.
Here I use crisply blanched green beans with a honey-
sweetened hazelnut vinaigrette. You can substitute
almonds for the hazelnuts if you prefer. Red onions add
pungency and freshness—soaking them in cold water
removes a bit of their bite.
SERVES 4
1 medium red onion, finely sliced (about ¾ cup)
Kosher salt
1½ pounds green beans or haricots verts, end trimmed
¾ cup Hazelnut Vinaigrette (recipe follows)
Freshly ground black pepper
Place the onion in a medium bowl and cover with cold
water. Set aside for 30 minutes, then drain.
- Meanwhile, bring a large pot of salted water to a rolling
boil. Prepare an ice bath. Add the green beans to the pot
and cook until bright green and tender but still with a bit
of bite, about 3 minutes. Drain and transfer to the ice bath
to cool. Drain again and dry in a salad spinner. - Combine the drained onions, green beans, and
vinaigrette in a bowl. Season to taste with salt and pepper