Quick & Easy

Green bean and hazelnut salad

It's actually quite easy to skin whole hazelnuts. Just roast in a moderate oven for 10-15 minutes, then wrap in a tea-towel for one minute for the steam to loosen the skins, rub inside the towel to remove skins and then cool.
Green bean and hazelnut salad



1.Boil, steam or microwave beans until just tender, drain. Place the beans in a bowl of iced water until cooled; drain well.
2.Combine the vinegar, oil and mustard, salt and pepper in a jar and shake well.
3.Just before serving, gently toss the beans with the dressing and toasted nuts until combined.

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