Green Beans and Figs with Hazelnut Dressing
Source: Joyce Goldstein, Inside the California Food Revolution
Recipe Type: Salads | Seasons: Autumn, Summer
This recipe was demonstrated for CUESA’s Market to Table program on August 31, 2013.
Serves 4
INGREDIENTS
Hazelnut Cream Dressing (yields about 1¼ cups)
Juice of 1 lemon (about ¼ cup)
2 shallots, finely minced
½ cup heavy cream
6 to 8 tablespoons toasted hazelnut oil
Salt and freshly ground black pepper
1 pound slender green beans, trimmed
2 small bulbs fennel
4 ripe figs
1 head butter lettuce (or little gems or mixed lettuces)
½ cup hazelnuts, toasted, peeled, and coarsely chopped
About 1 cup hazelnut cream dressing
Chopped fresh mint, tarragon, or basil
PREPARATION
1. To make the dressing, in a small bowl, whisk together the lemon juice, shallots, cream, and hazelnut oil. Season to taste with salt and pepper.
2. Bring a large saucepan filled with water to a boil over high heat and add salt. Drop in the green beans and cook until tender-crisp, about 3 minutes. Drain and refresh in a bowl filled with ice water. When cold, drain again and pat dry. Place in a bowl.
3. Cut the bulbs of fennel in half and cut away the core. Discard any tough or discolored outer layers. Slice the fennel very thin. Cut the figs into quarters.
4. Arrange the lettuce leaves on a platter or individual plates. Drizzle the dressing over the beans and fennel and toss to coat evenly. Place on top of the lettuce leaves. Place the figs on top, sprinkle with the hazelnuts and herbs, and serve immediately.
