String Beans & Snow Peas with Hazelnuts & Orange
Haricot Verts & Snap Peas with Hazelnuts and Orange
14 oz. haricots verts
14 oz. snow peas (can also substitute sugar snap peas)
1 cup unskinned hazelnuts
1 orange
1 clove crushed garlic
3 tbsp olive oil
2 tbsp hazelnut oil (or other nut oil, such as walnut)
salt and pepper to taste
Preheat the oven to 350 degrees
Using a small paring knife, trim the ends off the beans and snow peas
Bring a large pot of bowling salt water to boil
Boil the string beans for 3-4 minutes
Remove the string beans from the water, keeping the water on the stove
In a colander, run the string beans under cold water. This blanches the string beans and helps them maintain their vibrant green color.
Place the snow peas in the boiling water on the stove
Cook the snow peas for 1-2 minutes
Remove the snow peas and run under cold water (same as you did with the haricots verts)
While the beans are drying, scatter the hazelnuts on a baking sheet and toast in the oven for 10 minutes
Allow the nuts to cool. Once you’re able to handle them, rub the nuts in between two paper towels or kitchen towels. The skin should easily come off
Chop the hazelnuts
Using a vegetable peeler, remove the peel from the orange and slice into very thin matchsticks. You can also use a zester if that’s easier!
Combine the olive oil, hazelnut oil, salt, pepper, garlic, and the juice of half an orange. Whisk together.
To assemble the salad, combine the beans, hazelnuts and orange zest in a bowl. Toss with olive oil and hazelnut oil mixture.