MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Green Bean & Hazelnut Salad
 Categories: Salad, Beans, Nuts
      Yield: 4 Servings
 
      1 oz Hazelnuts
    3/4 lb Green beans;
           - trimmed, halved diagonally
  2 1/4 ts Grainy mustard
  1 1/2 ts Balsamic vinegar
    1/8 ts Fine sea salt
      4 ts Extra-virgin olive oil
      1 tb Flaxseed oil
      1 ts Hazelnut oil
    1/4 c  Red onion; fine chopped
 
  Food editor Lillian Chou visited The Conscious Gourmet at their
  location in Santa Fe for a weeklong retreat in cooking and
  wellness. With its dose of flaxseed oil, this salad represents an
  attempt to get more omega-3s into the diet. The hazelnut oil is
  simply for deliciousness, complementing the toasted nuts and
  crisp-tender green beans.
  
  Preheat oven to 325°F/163°C with rack in middle.
  
  Toast nuts in a small baking pan until centers are golden, 15 to
  20 minutes. Cut one open to test for doneness. Cool to warm, then
  rub off any loose skins in a kitchen towel. Coarsely chop nuts.
  
  Cook beans in a 6 qt pot of boiling salted water (1-1/2 tb salt for
  4 qt water) until just tender, 4 to 6 minutes. Transfer to an ice
  bath to stop cooking. Drain and pat dry.
  
  Whisk together mustard, vinegar, and sea salt in a bowl, then add
  olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and
  onion and toss well. Season with salt & pepper.
  
  Note:

  Beans can be cooked 1 day ahead and chilled (once cool) in a
  plastic bag lined with paper towels.
  
  Adapted FROM: Diane Carlson, The Conscious Gourmet, Santa Fe,
  and Jenny Matthau
  
  Recipe FROM: Bon Appétit, May 2008
  
  Formatted by: Dave Drum, May 11, 2008
  
  Uncle Dirty Dave's Archives
 
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