Green Bean Salad with Red Onion and Hazelnut Vinaigrette

Green Bean Salad with Red Onion and Hazelnut Vinaigrette is a delightful dish that brings together the freshness of blanched green beans, the sweetness of honey, and the nutty flavor of toasted hazelnuts. This classic French combination is elevated by the addition of red onions, which add a touch of pungency and freshness to the salad. Soaking the onions in cold water helps mellow their flavor, making them a perfect match for the tender green beans.

SERVES 4

INGREDIENTS:

• 1 medium red onion, finely sliced (about ¾ cup)
• Kosher salt
• 1½ pounds green beans or haricots verts, end trimmed
• ¾ cup Hazelnut Vinaigrette (recipe follows)
• Freshly ground black pepper

INSTRUCTIONS:

1. Place the onion in a medium bowl and cover with cold water. Set aside for 30 minutes, then drain.
2. Meanwhile, bring a large pot of salted water to a rolling boil. Prepare an ice bath. Add the green beans to the pot and cook until bright green and tender but still with a bit of bite, about 3 minutes. Drain and transfer to the ice bath to cool. Drain again and dry in a salad spinner.
3. Combine the drained onions, green beans, and vinaigrette in a bowl. Season to taste with salt and pepper and toss to combine. Serve immediately.

HAZELNUT VINAIGRETTE

MAKES ABOUT 1½ CUPS

INGREDIENTS:

• 2 ounces (about ½ cup) hazelnuts, toasted and roughly chopped
• 3 tablespoons balsamic vinegar
• 1 tablespoon water
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 small shallot, minced or grated on a Microplane (about 1 tablespoon)
• 2 tablespoons minced fresh tarragon
• ½ cup extra-virgin olive oil
• ¼ cup canola oil
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Combine the hazelnuts, vinegar, water, mustard, honey, shallots, and tarragon in a medium bowl and whisk to combine.
2. Set the bowl over a medium heavy saucepan lined with a dish towel to stabilize it and, whisking constantly, slowly drizzle in the olive and canola oil. The dressing should emulsify and thicken significantly.
3. Season with salt and pepper. The dressing will keep in a sealed container in the fridge for up to 2 weeks; shake vigorously before using.

Green Bean Salad with Red Onion and Hazelnut Vinaigrette is a delightful dish that brings together the freshness of blanched green beans, the sweetness of honey, and the nutty flavor of toasted hazelnuts. This classic French combination is elevated by the addition of red onions, which add a touch of pungency and freshness to the salad. Soaking the onions in cold water helps mellow their flavor, making them a perfect match for the tender green beans.

To prepare the salad, blanch the green beans until they are bright green and tender but still retain a bit of bite. Then, combine them with the drained onions and hazelnut vinaigrette, tossing everything together until well-coated. The hazelnut vinaigrette itself is a harmonious blend of balsamic vinegar, mustard, honey, shallots, tarragon, and a combination of olive and canola oil. The trio of emulsifying agents gives the dressing a smooth and thick texture, making it cling perfectly to the green beans and red onions.

Serve the Green Bean Salad with Red Onion and Hazelnut Vinaigrette as a refreshing side dish, a light lunch, or a delicious addition to any summer spread. This dish celebrates the beauty of seasonal produce and the art of combining flavors for a satisfying and memorable culinary experience. Enjoy the flavors of France in your own kitchen with this delightful and versatile salad.