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.

Leave a Reply (Comments are moderated)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s