Haricot Vert with Black Truffle Hazelnut Vinaigrette
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 as a side
  • 1 Large bag of green beans or haricot vert (whichever you can find)- 2 lbs or so. The vinaigrette is easily scaled, so make as much or as little as you need!
  • Juice of One lemon
  • 2 tablespoons hazelnut oil (can be found at many grocery stores next to the fancy oils. Ours came from Whole Foods)
  • 1-2 teaspoons of Black Truffle Oil (same deal as the hazelnut oil)
  • Handful of toasted hazelnuts
  • Black Truffles (jarred is fine)- sliced very very thin. If you are a baller.
  • Salt & Pepper
  1. Bring a large pot of salted water up to a boil; drop in the beans
  2. Cook beans for a couple of minutes- you want them al dente and still bright green!
  3. If making the dish ahead, shock the beans in ice water to preserve their color.
  1. Place the lemon juice in the bottom of a large bowl (or your serving bowl, if you aren't into doing a ton of extra dishes).
  2. Whisk in the oils- this will be a somewhat "broken" vinaigrette. I like my vinaigrette quite zippy- if you don't, add a VERY small amount more hazelnut oil. Both oils are extremely flavorful and overdoing it can result in disaster.
  3. Season with salt and pepper to taste.
Toss the beans with the dressing, ensuring each bean is coated. Sprinkle the toasted nuts over the top, and if you are a baller, some shaved truffle.
Recipe by The Fast and the Foodiest at http://fastandfoodiest.com/?p=86