Two-Tone Green Bean Salad with Hazelnuts and Parmesan
cup olive oil
tablespoons lemon juice
cloves garlic, minced
teaspoon Dijon-style mustard
teaspoon freshly ground black pepper
pounds fresh green and wax beans, trimmed and cut diagonally into 1/2-inch pieces
cup hazelnuts (filberts), toasted and chopped
Shaved Parmesan cheese
- For dressing, in a small bowl whisk together oil, lemon juice, garlic, mustard, salt, and pepper until combined. Set aside.
- In a large saucepan cook green and wax beans, covered, in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender; drain. Immediately plunge beans into ice water; let stand for 3 minutes. Drain well.
- Transfer beans to a serving bowl. Whisk dressing again; pour over beans. Toss gently to coat. Top with hazelnuts and cheese.
From the Test Kitchen
No yellow beans? Use all green. Out of hazelnuts? Try toasted walnuts instead. Prefer another vegetable? Use the leaves from two large bunches of kale in place of the beans and skip Step 2 for a raw kale salad.
Nutrition Facts(Two-Tone Green Bean Salad with Hazelnuts and Parmesan)
- Per serving:
- 105 kcal cal.,
- 8 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 2 mg chol.,
- 101 mg sodium,
- 7 g carb.,
- 3 g fiber,
- 3 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet