Coleen and her husband Bob created this recipe after dining at Campanile in LA and she generously shared it. Haricot Verts (thin French green beans) can be purchased at Trader Joe’s most of the year and at some Farmer’s markets during the summer and autumn.
1 pound haricots verts or small green beans
5-6 shallots, peeled and cut into rings
1-2 Tablespoons sherry wine vinegar
~ ¼ teaspoon salt
Vinaigrette (see below)
1/3 cup roasted and halved hazelnuts
Cook the beans in boiling water until crisp tender, shock them with cold water, and then cut them into whatever size you want for serving. Peel and cut shallots into thin rings and sauté them slowly in just enough olive oil to lightly coat the bottom of the skillet. When shallots are lightly browned, add 1-2 tablespoons of sherry wine vinegar and a little salt. Cook shallots another couple of minutes until the edges start looking crispy. Reserve.
Make a vinaigrette with 1 part sherry wine vinegar to 3 parts olive oil, salt and pepper: Vinaigrette: Whisk 1 Tablespoon sherry and 3 Tablespoon Olive Oil. Add a pinch salt and pepper. Taste to adjust seasoning.
Toasted hazelnuts: Hazelnuts with husks removed can be found at some grocery stores. All you need to do then is place the 1/3 cup of halved hazelnuts on a baking sheet and roast in the oven at 325 degree Fahrenheit for about 7 – 10 minutes. Watch them carefully as to not over bake.
When ready to serve, toss the beans with half of the vinaigrette. Taste and add more vinaigrette if needed. Warm gently in microwave for a minute and toss again with the shallots. Sprinkle the roasted, halved hazelnuts on top and serve. The hazelnuts are optional but make the dish even more special.
Serves ~ 6