My Salad Recipe

Hazelnut, Green Bean, and Mint Salad with Lemon Dressing
Serves 6       Time 30 minutes

8 cups packed green beans (about 3/4 lb.), trimmed
2 tbsp. mint leaves, chopped
2 tbsp. green onion, chopped
1 tbsp. lemon zest, finely shredded
2 tsp. fresh lemon juice
1/2 tsp. salt
1/4 cup roasted hazelnut oil or extra-virgin olive oil
3/4 cup hazelnuts, toasted

1. In a 4- to 6-qt. pot over high heat, bring 3 qts. salted water to a boil. Add green beans and cook until just crisp-tender, 4 to 7 minutes. Drain in a colander and plunge beans into a bowl of ice water to cool. Drain again and set aside.
2. In a small bowl, stir together mint, green onion, lemon zest and juice, and salt. Drizzle in oil, whisking constantly.
3. In a large bowl, gently toss green beans with dressing and hazelnuts. Serve at room temperature.

Make Ahead: Up to 3 hours, at room temperature.