French Green Bean Salad with snow peas, sweet persimmon and toasted hazelnuts, combined with fresh orange and lemon zest for a citrus undertone.
I am back to our traditional Savory Wednesday and this time with a french green bean salad that we have been obsessed in my family as of lately.
This french green bean salad has been inspired by the OTTOLENGHI cookbook, by Yotam Ottolenghi and Sami Tamini. A few months ago, I think before Thanksgiving we were invited for dinner at a friend’s house, and this is where I had a taste of the original salad. I was blown away by the textures and flavors of french green beans, snow peas and toasted hazelnut.
Obviously I had to recreate it, but since I am a huge fan of savory and sweet combos, I decided to add some sweet persimmons to mine and a dash of lemon zest, since I can never have enough lemon, it just adds such a refreshing undertone.
Orange juice, orange zest, lemon zest, toasted hazelnuts, crunchy french green beans, snow peas and sweet persimmons make for one outstanding combo and you will find yourself reaching for seconds. To save some time, I recommend buying already toasted hazelnuts, this way you don’t have to toast and try to get rid of the skin. While its a little meticulous to trim the ends of the green beans and snow peas, this salad is totally worth the extra few minutes it takes you to do that.
- 1 lb french green beans
- 1 lb snow peas
- ⅓ cup hazelnuts, toasted, unskinned and chopped
- 5 fuyu persimmons, unskinned and sliced
- 1 garlic clove, minced
- 1 tablespoon orange zest
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 4 tablespoons olive oil
- 2 tablespoon walnut or hazelnut oil
- salt and freshly ground pepper
- Fill 2 large sauce pans with water and bring to a boil.
- Wash and trim the ends of the french green beans and snow peas.
- Once the water is boiling, add the french beans to the water and blench for 4-5 minutes, stir a few times. Transfer to a colander, drain all the water and cool down under very cold tap water. Drain completely.
- Add the snow peas to the second sauce pan of boiling water, blench for 2 minutes, stir gently a few times. Transfer to a colander, drain all the water and cool down under very cold tap water. Drain completely.
- If you bought unskinned and toasted hazelnuts, chop them, if no, preheat oven to 350F, scatter the hazelnuts over a baking sheet and toast in the oven for 10 minutes. Remove from oven, cool down and with a kitchen towel, rub well to remove the skin, chop and set aside.
- In a small bowl mix the olive oil, walnut oil and orange juice, set aside.
- Unskin and slice the persimmons.
- In a large salad bowl, add the french beans, snow peas, sliced persimmon, minced garlic, orange zest, lemon zest and the oil mixture. Season with salt and pepper and toss gently.