Jul 012010
 

Serves 4-6

Ingredients

The dressing:
1 teaspoon finely chopped chives
¼ teaspoon finely chopped fresh thyme
1 tablespoon chopped shallots
juice of 1 lemon
1 heaped tablespoons cream
¼ teaspoon salt
pinch of ground pepper
1/3 cup olive oil
1 teaspoon honey (optional)

The salad:
300g fresh beans, stems removed (I use any kind of fresh beans e.gred runners, royal blue, French green or any old standard green beans or a mixture there of)
10-12 cherry tomatoes, halved
½ cup hazelnut, roasted and coarsely crushed
some salad greens of choice

Method

First make the dressing by whisking together first 7 ingredients. Then add olive oil and whisk until well mixed.

Taste and adjust to your liking. Sometimes I add honey. Other times I leave it with the puckering taste of lemon!

Bring a litre of water to a rolling boil. Add salt to the water and stir in the beans. Cook no more than 2 minutes, only to brighten up the color of the beans and soften them just a bit. Drain immediately and soak in cold water to stop further cooking.

In a large bowl, toss beans with salad greens and half of hazelnuts, with enough dressing to coat well. Taste and add salt and pepper if desired.

Add cherry tomatoes and toss again very gently. Serve with remaining hazelnuts on top.

Author

Duang Tengtrirat
Research

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