Mixed Greens And Haricots Verts With Hazelnut Vinaigrette

Mixed Greens And Haricots Verts With Hazelnut Vinaigrette
Mixed Greens And Haricots Verts With Hazelnut Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoons white-wine vinegar

  • 1

    tablespoon chopped shallots

  • 1/3

    cup hazelnut oil or extra-virgin olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/2

    pound haricot verts trimmed

  • 1/2

    pound baby lettuce washed, spun dry

  • 1/2

    pound frisee washed, spun dry

  • 2

    tablespoons sliced red onion

  • 2

    tablespoons chopped hazelnuts toasted

Directions

In a small jar with a tight-fitting lid combine vinegar, shallots, oil, and salt and pepper to taste and shake sealed jar until vinaigrette is emulsified. Vinaigrette may be made 1 day ahead and chilled. Bring vinaigrette to room temperature and shake before using. In a saucepan of boiling salted water boil haricots verts until crisp-tender, 3 to 4 minutes, and transfer to a bowl of ice and cold water to stop cooking. Drain beans in a colander and pat dry between paper towels. Beans may be made 1 day ahead and chilled, wrapped in a paper towel in a sealable plastic bag. Divide greens among 6 salad plates and top with beans. Sprinkle salads with onion and hazelnuts. Drizzle with viniagrette. This recipe yields 6 servings.

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