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Ottolenghi salad

  • 400 g String Beans, trimmed
  • 400 g Snap Peas, trimmed
  • 70 g Hazelnuts
  • Vinaigrette
    • 3 T Olive Oil
    • 2 T Hazelnut Oil
    • 1 Orange, zested and juiced
    • 20 g Schnittlauch, chopped
    • Garlic Clove, minced
    • 1/2 T Medium-Grain Salt

Avoid zesting the bitter, white rind under the orange peel.

  1. Preheat oven to 180ºC (350ºF).
  2. Blanche string beans 4 minutes and shock in cold water. Blanche snap peas 1 minute and shock in cold water.
  3. Bake hazelnuts at 180ºC for 10 minutes. Remove from heat. Peel and discard skins if necessary.
  4. Mix vinaigrette ingredients in a sealable jar. Shake vigorously to emulsify.
  5. Mix all ingredients to combine.
  6. Serve at room temperature.

How do I peel hazelnuts?

Roll them in a tea towel and to rub off the majority of the skins.

  1. Ottolenghi, Yotam and Sami Tamimi. Das Kochbuch. Dorling Kindersley Verlag GmbH, München, 2012. ↩