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A Vegetarian Tour de France: Green Bean, Mushroom, and Hazelnut Salad

[1]

Rolling, rolling, rolling…Le Tour keeps a’rollin. Our vegetable delivery this week featured a nice bunch of green beans and I knew I wanted to create something light yet substantial.  I stumbled upon this recipe – La Salade de Haricots Verts, Champignons, et Noisettes de Gallopin. It’s a lot of words to the name but this salad is worth that mouthful.  This is a great addition to the Vegetarian Tour de France.

Green Bean, Mushroom, and Hazelnut Salad

(La Salade de Haricots Verts, Champignons, et Noisettes de Gallopin)
Adapted from The Paris Cookbook [2]

Chop hazelnuts and roast in toaster oven on 350 degrees for about 5 minutes.

Fill a pasta pot, preferably with a colander built in, with water and bring to a boil over high heat. Add salt and beans to the water. Cook until the beans are crisp and tender – about 5 minutes.

Drain beans and run under cold water (or place in bowl of ice water). When beans are cool, drain them and wrap in a towel. (Be careful not to let the beans get soggy when cooling them off in the water.)

In a small bowl, whisk the vinegar, salt and oil.

Combine green beans, mushrooms, shallots, chives and toasted hazelnuts in a large bowl.  Then drizzle the vinaigrette on the beans and mushrooms and stir to coat. (If you are not serving immediately, the drizzle vinaigrette when it’s time to eat.)