Green Bean And Filbert Salad
|Filberts||2 Cup (32 tbs) (Hazelnuts)|
|Frozen green beans||20 Ounce, french cut or julienne style (1 Bag)|
|White onion||1 Large, peeled|
|Green onions||8 , cleaned and chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Wine vinegar||3 Tablespoon (White Or Red)|
|Dijon mustard||2 Tablespoon (Grey Poupon Is Fine)|
|Garlic||3 Clove (15 gm), crushed|
|Ground black pepper||To Taste|
Prepare the filberts: Place the nuts on a baking sheet and roast in a 375° oven for about 15 minutes, or until they are light brown.
Remove the husk by simply placing a few nuts in your hands and then rubbing your hands together.
The husk will come off and you can blow away the unwanted coating.
Chop the nuts very coarse.
Prepare the dressing: Coddle the raw egg by letting it stand in 2 cups very hot tap water for 15 minutes.
Mix all other ingredients for the dressing with the coddled egg.
I prefer to use a food blender.
Thaw the beans and drain them well.
Place the beans, sliced white onion, and the green onions in a large salad bowl.
Toss with the dressing.
Top with the filberts.