Green Bean and Toasted Hazelnut Salad

A great salad alternative for those against traditional lettuces from the Natural Gourmet Institute
Green Bean and Toasted Hazelnut Salad

Recipe by Chef Olivia Roszkowski, Natural Gourmet Institute

  • Six half-cup servingsServings


  • 2 tablespoons hazelnuts
  • 3/4 pound green beans, stemmed and cut in half diagonally
  • 2 1/4 teaspoons mustard
  • 1 1/2 teaspoons balsamic vinegar
  • 1/8 teaspoon sea salt
  • 1 tablespoon and 1 teaspoon extra virgin olive oil
  • 1 tablespoon flax oil
  • 1 teaspoon hazelnut oil
  • 1/4 cup minced red onion


1. Preheat oven to 325° F.

2. Roast nuts until centers are golden brown, about 20 to 25 minutes. Set them aside to cool; then place them in a towel and rub between palms to loosen skins.

3. Blanch beans in salted water until tender, about 4 to 6 minutes. Shock and drain.

4. In small bowl, combine mustard, vinegar and salt. Whisk in oils until emulsified.

5. Place beans in a medium bowl. Pour dressing over beans; toss to combine.

6. Chop nuts coarsely and add to beans along with onion, right before serving.

7. Adjust seasonings and serve.

See Also: Wild Rice Salad with Slivered Almonds and Currants