Chef Recipes

Green Bean, Hazelnut, & Mint Salad with Lemon Dressing

By Chef Willis Getchell
Scottsdale Culinary Institute

Makes 6 servings
Blue is for 2 servings

¾ cup hazelnuts (1/4 cup )
8 cups packed green beans (about ¾ lb), stems trimmed (1/4 lb) and strings removed
2 tablespoons chopped mint leaves (2 tsp)
1 tablespoon grated lemon peel (1 tsp)
2 teaspoons fresh lemon juice (scant ¾ tsp)
½ teaspoon salt (pinch)
4 tablespoons hazelnut oil or extra virgin olive oil (1 TBS + 1 tsp)

Preheat oven to 375º. Spread nuts out on a baking pan and bake until golden under skins (break one to test) 10 to 15 minutes. When nuts are cool enough to handle, rub in a kitchen towel to remove as many skins as possible. Chop coarsely and set aside.
In a 4 to 6 quart pot over high heat, bring 3 quarts salted water to a boil. Add green beans and cook until just crisp-tender, 4 to 7 minutes. Drain in a colander and plunge beans into a bowl of ice water to cool. Drain again and set aside.
In a small bowl, stir together the mint leaves, lemon peel, lemon juice, and salt to make the dressing. Drizzle in the hazelnut oil, whisking constantly.
In a large bowl, gently toss the beans with dressing and hazelnuts. Serve at room temperature.

Note: Make up to 3 hours ahead.

Chef Willis Getchell, CEC