Here’s a recipe from one of my favorite cookbooks, Ottolenghi. The recipes are created by Yotam Ottolenghi and Sami Tamimi’s diverse culinary traditions rooted in the Mediterranean. Everything has a ton of flavor and the recipes always manage to combine ingredients that I normally wouldn’t put together, but happen to pair perfectly.
I made this for brunch a couple weeks ago. It’s light and perfect as a side or salad. It has a beautiful green color and a contrast of flavors and textures that is unexpected and delicious!
Haricot Verts & Snap Peas with Hazelnuts and Orange
14 oz. haricots verts
14 oz. snow peas (can also substitute sugar snap peas)
1 cup unskinned hazelnuts
1 clove crushed garlic
3 tbsp olive oil
2 tbsp hazelnut oil (or other nut oil, such as walnut)
salt and pepper to taste
- Preheat the oven to 350 degrees
- Using a small paring knife, trim the ends off the beans and snow peas
- Bring a large pot of bowling salt water to boil
- Boil the string beans for 3-4 minutes
- Remove the string beans from the water, keeping the water on the stove
- In a colander, run the string beans under cold water. This blanches the string beans and helps them maintain their vibrant green color.
- Place the snow peas in the boiling water on the stove
- Cook the snow peas for 1-2 minutes
- Remove the snow peas and run under cold water (same as you did with the haricots verts)
- While the beans are drying, scatter the hazelnuts on a baking sheet and toast in the oven for 10 minutes
- Allow the nuts to cool. Once you’re able to handle them, rub the nuts in between two paper towels or kitchen towels. The skin should easily come off
- Chop the hazelnuts
- Using a vegetable peeler, remove the peel from the orange and slice into very thin matchsticks. You can also use a zester if that’s easier!
- Combine the olive oil, hazelnut oil, salt, pepper, garlic, and the juice of half an orange. Whisk together.
- To assemble the salad, combine the beans, hazelnuts and orange zest in a bowl. Toss with olive oil and hazelnut oil mixture.