Stringless Bean Salad with Lemon, Capers & Hazelnuts Dressing
A fresh and crunchy bean salad tossed in a bright lemon, caper and hazelnut dressing, with sweet shallots and plenty of texture.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 2
Ingredients:
230 g stringless beans
2 tbsp olive oil
2 tsp capers
1 tbsp blanched hazelnuts (roughly chopped)
1 shallot (thinly sliced)
1 garlic clove (chopped)
½ lemon (juiced)
salt & pepper
Recipe:
Prepare the beans: Cut the beans into smaller, bite-sized chunks. Bring a saucepan of salted water to the boil. Add the beans and blanch for 5 minutes, or until tender but still slightly crisp. Drain and set aside.
Make the dressing: Add the olive oil, capers, garlic, hazelnuts and shallot to a frying pan. Season with a generous pinch of both salt and pepper. Cook over low-medium heat for 4-5 minutes, stirring occasionally, until the shallot softens and the hazelnuts are lightly toasted. Turn off the heat and finish with a little lemon juice.
Serve: Add the blanched beans to a serving dish and pour over the warm dressing. Serve warm or at room temperature.
How to store
Allow the salad to cool completely, then transfer to an airtight container and store in the fridge for up to 3 days.
