Summer Green Bean Salad
Ingredients
-
¾
pound
green beans
-
1
teaspoon
finely chopped chives
-
¼
teaspoon
finely chopped fresh thyme
-
1
tablespoon
minced shallots
-
2
tablespoons
lemon juice
-
2
tablespoons
heavy cream
-
scant ¼
teaspoon
salt
-
a tiny pinch
freshly ground pepper
-
⅓
cup
olive oil
-
1
teaspoon
honey (optional)
-
a handful
frisee or little gem hearts
-
a handful
small cherry tomatoes
-
½
cup
hazelnuts
Instructions
- Make the dressing by whisking together chives, thyme, shallots, lemon juice, heavy cream, salt, and pepper. Gradually whisk in olive oil.
- Bring two quarts of water to a boil, salt it generously, and add the green beans. Cook for about 1½ minutes until bright and slightly tender.
- Drain the beans and run them under cold water to stop the cooking process.
- In a large bowl, toss the green beans with frisee, half of the hazelnuts, and a generous amount of dressing. Adjust seasoning if needed.
- Gently add the halved cherry tomatoes and toss lightly.
- Serve on a platter or plate individually, topped with the remaining hazelnuts.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
5g
Sodium
200mg
Cholesterol
30mg
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