Ingredients
- 300 g green beans
- 30 g of shelled hazelnuts
- 2 tablespoons of toasted hazelnut oil
- 2 teaspoons of lemon juice
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salt, pepper from the mill
To serve
-
curly parsley
Preparation
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Steam or boil the beans for about 15 minutes. They should be nice and crispy.
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Toast the hazelnuts in a pan or in the oven for a few minutes. Crush them lightly once they are golden brown.
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Drain the green beans and let them cool.
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Mix the oil with the lemon juice, season, and mix the vinaigrette and hazelnuts with the beans.
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Place them on a large plate and garnish with parsley.