Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Green Beans with Toasted Hazelnuts and Lemon Zest

Share

Lobo
Moderator
Moderator

Posts : 17792
Thanked : 876
Join date : 2013-01-12

Green Beans with Toasted Hazelnuts and Lemon Zest

Post by Lobo on Sat Jan 23, 2016 11:12 pm


Green Beans with Toasted Hazelnuts and Lemon Zest


Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 4 minutes
Servings: 4
Celebrate the harvest with brightly colored crisp-tender green beans, which reach their peak in late summer and early autumn. You can blanch and dress the beans in advance, then top with the hazelnuts and basil just before serving—handy when you’re hosting a dinner party.



  • Printer Friendly Version






  • 98

Ingredients:


  • 1 lb. (500 g) green beans, trimmed
  • 1 tsp. honey
  • 3 Tbs. white wine vinegar
  • 1/4 cup (2 fl. oz./60 ml) hazelnut oil
  • Salt and freshly ground pepper, to taste
  • 1/2 cup (2 1/2 oz./75 g) hazelnuts, toasted and coarsely
      chopped
  • 2 Tbs. finely chopped fresh basil
  • 1 tsp. grated lemon zest

Directions:

Bring a large saucepan of lightly salted water to a boil over high heat. Have ready a large bowl of ice water. Add the green beans to the boiling water and cook until just crisp-tender but still bright green, 3 to 4 minutes. Drain the beans and transfer to the ice water to cool. Drain well and transfer to a large bowl.

In a small bowl, whisk together the honey, vinegar and hazelnut oil. Season with salt and pepper.

Add the vinaigrette to the green beans and toss to mix well. Season with salt and pepper. Top the green beans with the hazelnuts, basil and lemon zest and serve immediately. Serves 4.

Williams-Sonoma Test Kitchen

    Current date/time is Sun Dec 04, 2016 6:09 am