Asparagus and Green Bean Salad

a hybrid modification of two recipes from Ottolenghi: The Cookbook

  • 1 lb. green beans, trimmed and cut in half
  • 1 lb. very thin asparagus, trimmed and cut in half
  • 2.5 oz. hazelnuts, whole or pieces & 2.5 oz. thin sliced almonds, toasted in oven
  • zest of one orange
  • 1 oz. chives, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tbsp. sesame seeds, preferably black, lightly toasted
  • 2 tbsp. fresh tarragon or sage leaves
  • 3 tbsp. hazelnut oil
  • 3 tbsp. olive oil
  1. Blanch green beans and asparagus.  Immediately douse in cold water.
  2. Combine remaining ingredients in salad bowl.  Mix in beans and asparagus.
  3. Add coarse sea salt and freshly ground black pepper to taste.

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