Green bean and hazelnut salad

Ingredients

  • 300 g green beans
  • 30 g of shelled hazelnuts
  • 2 tablespoons of toasted hazelnut oil
  • 2 teaspoons of lemon juice
  • salt, pepper from the mill

To serve

  • curly parsley

Preparation

  1. Steam or boil the beans for about 15 minutes. They should be nice and crispy.

  2. Toast the hazelnuts in a pan or in the oven for a few minutes. Crush them lightly once they are golden brown.

  3. Drain the green beans and let them cool.

  4. Mix the oil with the lemon juice, season, and mix the vinaigrette and hazelnuts with the beans.

  5. Place them on a large plate and garnish with parsley.

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