Green Bean and Hazelnut Salad

This didn’t quite work for us. I made this recipe thinking it would be nice to have instead of the traditional green bean casserole. I couldn’t find hazelnut oil, so I increased the EVOO. The salad lacked flavor, so perhaps the hazelnut oil is necessary. No one at the table complimented it, and the leftovers sat in our fridge uneaten. Now I have a bottle of flaxseed oil that I need to figure out how to use.

• mightymom2

• Yorba Linda, CA

• 11/29/2017

这是否真的需要亚麻籽和榛子油吗?The recipe sounds delicious, but I don't think I'll be going out to purchase flaxseed oil...

• ksherk

• 6/16/2014

Oh no!!! I just submitted a review for this and forgot to give it a Forks rating! totally deserves FOUR FORKS. I'm still not used to this new format.

• Respilosa

• Philadelphia, PA

• 12/1/2013

This a quick and easy dish that can be prepared in advance and is always a hit. Try to find blanched almonds without skins, it is SO much easier than removing the skins after roasting and those skins are bitter... The famous country-wide health food supermarket sometimes carries them, but I buy them from bulk market that specializes in nuts. Chopping the nuts in a food processor is quicker than by hand and the smaller the pieces, the better they stick to the beans. I serve this dish for buffets and don't want bits of hazelnut falling off forks all over the house...

• Respilosa

• Philadelphia, PA

• 12/1/2013

Not sure what it was but for me this didn't taste right.... I think a combination of flavours that sounded good and just didn't do it for me.

• lola0706

• Montreal

• 12/29/2011

WOW!! Fantastic. The garden has exploded this week and I was looking for something to do with all the beans beside my usual saute. I didn't have hazlenut oil, so I used the "weird" oil I had on hand; macadamia oil. I really liked the flavor of the flax oil.

• candcstevens

• 7/8/2011

This was amazing! No more boring green beans!

• dungaree

• Los Angeles, CA

• 4/13/2011

A very tasty salad! I used to make an earlier Gourmet version that includes gruyere cheese -- this one is also delicious. Flax seed oil is fine, but if you're not too concerned about the additional Omega-3's, you can also substitute other oils like walnut or hazelnut. Most recently, I made it with Grapeseed oil in place of olive, and all roasted walnut oil in place of flaxseed and hazelnut. Tasted great!

• Respilosa

• Philadelphia, PA

• 11/29/2010

One additional note: I used chopped hazelnuts and burned the first batch using the timing in the recipe. If you're using chopped nuts, they only need about 7 minutes in the oven.

• ceedubbva

• Alexandria, VA

• 8/28/2010

I've never been wowed by green beans before, but this was really good! I didn't have flaxseed oil (and couldn't find it), so I used avocado oil in place of flaxseed and olive oil. Then I sprinkled golden flaxseeds on top. My only complaint was that my dressing separated somewhat, and the bites with more mustard were better. I will adjust the proportions (and do a better mixing job) next time.

• ceedubbva

• Alexandria, VA

• 8/28/2010

Delicious! My picky husband (who usually does not like green veggies) even liked this dish!

• Anonymous

• denver

• 8/10/2010

This was yummy! I served this with dinner tonight as a green salad substitute. We loved it! I made a couple of changes due to ingredient availability. I used 3 teaspoons hazelnut oil, as I did not have flaxseed oil in my pantry. I used whole grain mustard as well. The recipe was quick, easy and very tasty. It is a good do-ahead dish for a dinner party or get together. I highly recommend this recipe.

• Anonymous

• Expat in the Netherlands

• 8/2/2010

This was delicious. I didn't put flaxseed or hazelnut oil because I didn't want to buy expensive products for one dish. It was a nice change of pace, and people were pleasantly surprised by the hazelnuts. Actually everything works well in this dish - the combination of grainy mustard, red onion and hazelnut. Make sure not to overcook the beans; they MUST have crunch. I put in more hazelnuts than stated because I loved the taste.

• hunterstorme

• New York

• 1/30/2010

made this for 2 different dinners that we were hosting in the last 3 days. Doubled the portions for both days. The first time, we omitted the hazelnut and flaxseed oils with olive oil, substituted the hazelnuts with walnuts instead. Our guests found the salad unusual but managed to enjoy and finish it. The second time, we followed the recipe, cut down on the amount of wholegrain mustard, stuck to using hazelnuts but omitted the flaxseed oil because we couldn't find it. Found it to be even tastier than our walnut version and none of it remained by the time we finished dinner. Definitely doing this again although I think we'll probably make a slight change by switching to milder tasting brands of wholegrain mustard.

• amtan

• Singapore

• 12/28/2009

I would actually give it a 3 1/2 because it was good, but because of the weird oils that nobody would ever have hanging around, I can't tell how it would be in the original. But it was very delicious and the hazelnuts make this a unique tasting dish.

• mingum

• New York

• 10/27/2009