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. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Green Beans with Toasted Hazelnuts and Lemon Zest

Share

Lobo
Moderator
Moderator

Posts : 20983
Thanked : 984
Join date : 2013-01-12

Green Beans with Toasted Hazelnuts and Lemon Zest

Post by Lobo on Sat 23 Jan 2016, 9:12 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 Wed 01 Mar 2017, 1:57 pm