French Green Beans And Snow Peas With Hazelnut And Orange

This recipe is one that I prepare often.  It's light with fresh, subtle hints of nuts and citrus - and it pairs really well with a simple roasted salmon or grilled tofu. I made this green bean dish with salmon en papillote.  Place salmon fillets in parchment paper as I have described in nearly all my fish recipes, brush with olive oil and a little garlic, salt, pepper and fresh lemon slices. Then add your favorite fresh herb, chopped coarsely - dill or tarragon are wonderful.  Wrap it up and roast on a baking sheet at 400 degrees for about 10 minutes.  An easy, healthy dinner. {I cut this green bean recipe in half but the original recipe is below}.

French Green Beans And Snow Peas With Hazelnut And Orange

400 g French green beans {about 14 oz}

400 g snow peas {about 14 oz; sugar snap peas can be used instead, when in season}

70 g hazelnuts

20 grams of chives, roughly chopped {about 3/4 oz}

zest of 1 orange

3 T olive oil

2 T hazelnut oil {or peanut oil}

coarse sea salt and fresh ground black pepper.

Preheat oven to 375 degrees. Place hazelnuts in a roasting pan and roast for 10 minutes. Let cool and coarsely chop.

While the hazelnuts are roasting, prepare the green beans by snipping off the ends on both sides with kitchen shears (or a knife). Prepare the snow peas by pinching off the tops end and  removing the stringy spines.  If you can multi-task, fill 2 medium pots with water and bring them to a rolling boil.  Add the green beans to one pot and the snow peas to the other. Have a colander resting in the sink.  After 1 minute, drain the snow peas in the colander, rinse thoroughly with cold water, drain and transfer to a large bowl. After 4 minutes, drain the green beans, rinse with cold water, drain and add them to the green beans. 

Using a citrus peeler or a fine side of a box grater, remove the zest from the orange. 

To assemble the dish, add all remaining ingredients to the beans and snow peas and toss. Taste and adjust seasoning, if  necessary. Serve at room temperature.

Serves 4-6.

Source: Ottolenghi