Blue Lake Bean, Roasted Fig, and Hazelnut Salad
Blue Lake Bean, Roasted Fig, and Hazelnut Salad
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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)
- 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.
- Cut the fig halves in half again (see link above).
- Flame Height: 3.6
- 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.
- In a small bowl combine the shallot with the vinegar, mustard, salt, and pepper.
- Slowly whisk in the olive oil. Add 1 Tbsp. of the hazelnut oil and taste. Add more if desired and adjust seasonings.
- 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.
