Wednesday, 25 November 2009

French Bean Salad with Orange Zest and Hazelnuts

A most refreshing and light salad. The hazelnuts, toasted and coarsely chopped, gives the vegetables an added crunch and balances the zesty taste of orange peel.

French Bean and Snow Pea Salad with Orange Zest and Hazelnuts

2 packets French Beans
1 packet snap peas
Handful of Frozen Peas
Zest of an Orange, peeled into thick strips then sliced thinly
1 packet of Hazelnuts
Handful of Fresh Chives, chopped into 1cm slices

1. Roast hazelnuts in over 200F for 10 minutes. Cool, then rub with paper towels to take skin off. Chop coarsley, some hazelnuts can still be whole.

2. Boil water. Add french beans, 2 minutes into cooking at snow peas, wait another minute add frozen peas. Total cooking time of vegies should be 5 minutes (french beans take 5 minutes, snow peas 3 minutes, peas 1 minute). Drain, and then transfer vegetables into bowl of ice cold water to keep its green color.

3. Drain and toss beans/peas with strips of orange zest, chopped hazlenuts, chives and salt/pepper.

4. Dressing: 1 Tbspn Olive oil with 1.5 Tbspn Hazlenut oil and 1 crushed garlic.

OR just olive oil, OR one of the Japanese dressings.

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