Balsamic vinegar and grainy mustard add a kick to bland green beans. Plus, we have some advice if you’re getting burned out on EVOO. Check it out!
- 1 ounce hazelnuts (2 tablespoons)
- ¾ pound green beans, trimmed and halved diagonally
- 2 ¼ teaspoons grainy mustard
- 1 ½ teaspoons balsamic vinegar
- 1/8 teaspoon fine sea salt
- 4 teaspoons extra-virgin olive oil
- 1 tablespoon flaxseed oil
- 1 teaspoon hazelnut oil
Tired of cooking with extra virgin olive oil? Consider other flavorful, healthy oils, including wheat germ, flaxseed and walnut. These oils supply nutrients like vitamin E and omega-3 fatty acids plus add a nutty taste when drizzled over salads.
- Preheat oven to 325°F with rack in middle.
- Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.
- Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.
- Whisk together mustard, vinegar and sea salt in a bowl. Add olive, flaxseed and hazelnut oils and continue to whisk. Add beans and nuts, toss well. Season with salt and pepper. Serve.
Yield : 4 servings
Saturated Fat: 1g