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Haricots Verts with Hazelnuts

If you can't find blanched (skinned) hazelnuts, you can skin them yourself; see Step 3.

  • servings: 10

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Ingredients

  • 1 1/2 pounds haricots verts, or green beans, stem ends trimmed
  • 1 tablespoon plus 1 teaspoon salt
  • 3 1/2 tablespoons unsalted butter
  • 5 large shallots, peeled
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup hazelnuts, preferably blanched

Directions

  1. Step 1

    Heat oven to 375 degrees. Bring a pot of water to a boil. Add haricots verts and 1 tablespoon salt; cook until just tender, 3 to 4 minutes. Drain, and plunge into an ice-water bath to chill. Drain, and set aside. (This can be done up to a day in advance.)

  2. Step 2

    In a medium skillet, melt 1 1/2 tablespoons butter over medium-high heat. Add shallots, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and cook, turning, until shallots start to brown on all sides, 2 to 3 minutes. Cover, reduce heat to low, and cook, turning frequently, until shallots are well browned, about 15 minutes. Let cool slightly, then cut into slivers.

  3. Step 3

    Meanwhile, place hazelnuts (blanched or with skin) in a baking pan; toast in the oven until they darken, 5 to 7 minutes. If using hazelnuts with skin, remove as much of it as possible by rubbing them quickly and vigorously in a dish towel. Crush roughly with the flat side of a knife.

  4. Step 4

    In a large skillet, heat remaining 2 tablespoons butter over medium-high heat. Add haricots verts, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper; cook, stirring, until heated through, about 3 minutes. Add shallots and hazelnuts; cook 1 minute more. Transfer to a serving dish, and serve.

Source
Martha Stewart Living, November 1995

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