Green Bean Hazelnut And Mint Salad With Lemon Dressing Recipes
GREEN BEANS WITH HAZELNUTS AND LEMON
The hazelnuts and lemon zest add a wonderful light touch. It's a favorite!
Provided by Christina
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
- Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 6.9 g, Fat 6.4 g, Fiber 3.4 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 5.2 mg, Sugar 1.4 g
GREEN BEAN AND HAZELNUT SALAD
Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.
Provided by Diane Carlson
Categories Side Vegetarian Quick & Easy Dinner Lunch Green Bean Spring Healthy Hazelnut Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F with rack in middle.
- Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.
- Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.
- Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.
- Do Ahead
- Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels. Dressing can made and chilled up to 5 days ahead.
GREEN BEAN AND MINT SALAD
My favorite time to make this salad is early summer, when green beans are super fresh and tender. I especially like to use haricots verts, which are small French green beans that are incredibly sweet.
Provided by Food Network
Categories side-dish
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the green beans and red onion in a large bowl. In a small bowl, whisk together the garlic, mint, lemon zest and juice, and mustard. While whisking, slowly add the olive oil and whisk until thick and emulsified. Whisk in the sour cream and Tabasco. Season to taste with salt and pepper. Pour the dressing over the beans and toss well. Refrigerate at least 30 minutes or up to 24 hours before serving.
SIMPLE GREEN BEAN SALAD WITH LEMON DRESSING
Provided by Aida Mollenkamp
Categories side-dish
Time 9m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.
- Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water.
- In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.
More about "green bean hazelnut and mint salad with lemon dressing recipes"
GREEN BEAN, HAZELNUT, AND MINT SALAD WITH LEMON …
From sunset.com
2/5 (5)Estimated Reading Time 1 minServings 6Calories 188 per serving
- Preheat oven to 375°. 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.
ULTIMATE GREEN BEAN SALAD RECIPE - SALADS WITH ANASTASIA
From saladswithanastasia.com
GREEN BEAN, HAZELNUT, AND MINT SALAD WITH LEMON DRESSING RECIPE
From recipeofhealth.com
GREEN BEAN AND HAZELNUT SALAD | DISH » DISH MAGAZINE
From dish.co.nz
GREEN BEAN HAZELNUT AND MINT SALAD WITH LEMON DRESSING RECIPES
From tfrecipes.com
WINTER SALAD WITH EASY ROASTED BEET VINAIGRETTE - KITCHN
From thekitchn.com
35+ SIMPLE AND DELICIOUS HOLIDAY DAIRY-FREE FAMILY RECIPES TO TRY …
From chefsbliss.com
GREEN BEAN SALAD WITH MINT, FRIED SHALLOT AND LEMON
From gourmettraveller.com.au
GREEN BEAN, HAZELNUT, & MINT SALAD & LEMON DRESSING
From copymethat.com
GREEN BEAN SALAD WITH PRESERVED LEMON, HAZELNUTS …
From thedesignfiles.net
GREEN BEAN, HAZELNUT, AND MINT SALAD WITH LEMON DRESSING SAVE
From foodpair.com
16 GREAT GREEN BEAN RECIPES - SUNSET MAGAZINE
From sunset.com
GREEN BEAN, HAZELNUT, AND MINT SALAD WITH LEMON DRESSING RECIPE
From recipeofhealth.com
LEMON GREEN BEANS - COOKING FOR MY SOUL
From cookingformysoul.com
GREEN BEAN AND HAZELNUT SALAD RECIPES
From tfrecipes.com
267686 GREEN BEAN HAZELNUT AND MINT SALAD WITH LEMON DRESSING …
From recipeofhealth.com
GREEN BEAN, HAZELNUT, AND MINT SALAD WITH LEMON DRESSING
10 MINUTE GREEN BEAN SALAD WITH LEMON VINAIGRETTE
From windycitydinnerfairy.com
GREEN BEANS ALMONDINE RECIPE - NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love