Blue Lake Bean, Roasted Fig, and Hazelnut Salad

Blue Lake Bean, Roasted Fig, and Hazelnut Salad

Blue Lake Bean, Roasted Fig, and Hazelnut Salad

Yield: Serves 8-10


Ingredients

3 lbs. Blue Lake beans, ends cut off and cut into 2-in. pieces
1 recipe Roasted Figs
4 oz. hazelnuts
1 small shallot
11/2 Tbsp. sherry vinegar
1 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1-2 Tbsp. hazelnut oil


Preparation

Oven Temperature: 500-550 degrees (or lower temperatures and adjust placement accordingly)

  1. Cook the beans in boiling salted water until done but still firm, about 3 minutes. Drain and plunge into ice water. Drain again and lay out on towels to dry.
  2. Cut the fig halves in half again (see link above).
  3. Flame Height: 3.6
  4. Place the nuts in a shallow baking dish and toast in the doorway of the oven for 4-6 minutes or until fragrant with skins starting to peel. Remove from oven, wrap in a clean kitchen towel, and rub to remove loose skins. Coarsely chop the nuts.
  5. In a small bowl combine the shallot with the vinegar, mustard, salt, and pepper.
  6. Slowly whisk in the olive oil. Add 1 Tbsp. of the hazelnut oil and taste. Add more if desired and adjust seasonings.
  7. Toss beans and figs with dressing and sprinkle with nuts.

Some hazelnut oils are much stronger than others so adjust the amount to your taste.



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