The food lab better home cooking through science ( PDFDrive ) 981

GREENBEANSALAD
WITHREDONIONAND
HAZELNUTVINAIGRETTE
Green beans and nuts are a classic French combination.
Here I use crisply blanched green beans with a honeysweetened hazelnut vinaigrette. You can substitute
almonds for the hazelnuts if you prefer. Red onions add
pungency and freshnesssoaking them in cold water
removesabitoftheirbite.
SERVES4
1mediumredonion,finelysliced(aboutắcup)
Koshersalt
1ẵpoundsgreenbeansorharicotsverts,endtrimmed
ắcupHazelnutVinaigrette(recipefollows)
Freshlygroundblackpepper
1. Place the onion in a medium bowl and cover with cold
water.Setasidefor30minutes,thendrain.
2.Meanwhile,bringalargepotofsaltedwatertoarolling
boil.Prepareanicebath.Addthegreenbeanstothepot
andcookuntilbrightgreenandtenderbutstillwithabit
ofbite,about3minutes.Drainandtransfertotheicebath
tocool.Drainagainanddryinasaladspinner.
3. Combine the drained onions, green beans, and
vinaigretteinabowl.Seasontotastewithsaltandpepper


andtosstocombine.Serveimmediately.

HazelnutVinaigrette

MAKESABOUT1ẵCUPS
2ounces(aboutẵcup)hazelnuts,toastedandroughly

chopped
3tablespoonsbalsamicvinegar
1tablespoonwater
1tablespoonDijonmustard
1tablespoonhoney
1smallshallot,mincedorgratedonaMicroplane(about
1tablespoon)
2tablespoonsmincedfreshtarragon
ẵcupextra-virginoliveoil
ẳcupcanolaoil
Koshersaltandfreshlygroundblackpepper
Combine the hazelnuts, vinegar, water, mustard, honey,
shallots, and tarragon in a medium bowl and whisk to