Every Saturday, check in to find out WTF is in season and WTF to do with all that local goodness.
So the good news is that this bean salad is a stunner. The bad news? You probably don’t have hazelnut oil kicking around and therefore this recipe will give you sticker shock. Hazelnut oil is what makes it special – without it, the salad is just a pile of green beans. Sure, they’re bursting-with-freshness, local beans but still…
As an incentive to go out and buy some hazelnut oil, you’ll find a bonus Homemade Nutella recipe at the end of this post.
Green Bean and Orange Salad
- 1 lb fresh local Green Beans, ends trimmed
- 1 Orange
- 2 Tbsp Hazelnut Oil
- Sea Salt (Maldon is nice)
- Freshly cracked Pepper
Bring a large pot of salted water to a boil. Add beans and cook until just tender crisp, 2 minutes. Drain beans and spread them out to allow heat to dissipate. If they are all piled up they will continue to cook until they are mushy.
Cut the top and bottom off the orange. Cut the peel off the orange. You should have a juicy, naked orange. Hold it in one hand and use a small sharp knife to free each section from the orange. If you’re having a hard time getting the gist of what I’m describing, Youtube is your friend. You now have suprêmes, which are handy for many salads.
When the beans are dry, combine them with the orange sections. Squeeze the juice left in the orange peels and membrane over the salad. Drizzle with the hazelnut oil. Toss. Season with salt and pepper. This salad can be made up to 2 hours before serving.
Who doesn’t love Nutella? Unfortunately, hazelnuts are only the third ingredient after sugar and palm oil. We can do better than that!
- 3 cups raw whole Hazelnuts
- ¼ cup Cocoa Powder
- ¼ cup Maple Syrup
- ¼ cup Hazelnut Oil
- 1 tsp Vanilla
- ¼ tsp Sea Salt
Toast hazelnuts for a few minutes. The best method for this is in a toaster oven at 350°C. Alternatively, in a pan over medium-low heat. Either way, stand right next to the nuts, stir them a few times and as soon as you see browning and smell toasty goodness, get them off the heat and onto a plate. When the nuts have cooled just enough to handle, rub as much of the papery skins off at possible. Roughly chop the nuts.
Place cooled hazelnuts in a food processor or high speed blender and grind on low until a nut butter forms. Add in all other ingredients and blend until smooth. Transfer to a clean jar and store in refrigerator. If you can resist eating a spoonful every time you open the fridge, the chocolate-hazelnut spread will last up to 2 weeks.
She Who Must Be Obeyed is excited for all the upcoming foraging and local produce. You’ll find her humorous posts on food, travel and homeschooling five kids at travellargefamily.