Filbert filbert filbert

[madbaker]

This week's Resolution Recipe, which I chose because 1) we had a lot of green beans from the CSA box, and 2) "filbert" is fun to say. Arugula.
Green Bean and Filbert Salad

1 cup whole filberts (or hazelnuts, if you're not on the West coast)
10 oz green beans, french cut
1/2 white onion, peeled and sliced thinly
4 green onions, chopped

dressing:
1 egg yolk
1/3 cup olive oil
1 tsp lemon juice
1 1/2 tsp vinegar (I used white balsamic)
1 Tbsp Dijon mustard
pinch sugar
2 garlic cloves, crushed (Ha! I used... more.)

Roast the nuts in a 375 oven for 15 minutes, then cool. Rub nuts together to remove husks. (You can also boil them for 2 minutes with a bit of baking soda before roasting.) Chop the nuts coarsely. Parboil the green beans lightly to the squeaky stage and cool.
Whisk together the egg yolk and everything but the oil. Gradually whisk in the oil to make a garlic mayonnaise. (Note: not aioli. Aioli does not contain egg.)

Toss the green beans, onion, and green onions. Top with the dressing and the filberts.

What worked: It was good. It used up our green beans.

What didn't: I didn't bother chopping the nuts and they would have been better if I had. This would have been better as a side dish rather than our main course.

Will I make it again? Meh. Don't know that I'll bother. Husking filberts is a pain.