Recipe courtesy of Tiffani Thiessen
Episode: Rewind and Redo
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 pound green beans, trimmed
  • Kosher salt and freshly ground black pepper 
  • 1/4 cup hazelnut oil 
  • 1/4 cup white wine vinegar 
  • 1 teaspoon honey 
  • 1 cup chopped and toasted hazelnuts
  • Lemon zest, for garnish 

Directions

Watch how to make this recipe.

Fill a bowl with ice water. Cook the green beans in salted boiling water until tender but still bright green, about 5 minutes, then drain and chill in the ice water to stop the cooking. Remove from the ice water and pat dry.

In a large bowl, whisk together the hazelnut oil, vinegar and honey, and season to taste with salt and pepper. Add the green beans to the bowl with the dressing and toss to coat, adding more salt and pepper if needed. Transfer to a serving bowl or platter and top with the toasted nuts and lemon zest.

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