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French beans and mangetout with hazelnut and orange from Ottolenghi: The Cookbook (page 36) by Yotam Ottolenghi and Sami Tamimi

  • chives
  • hazelnuts
  • mangetout
  • hazelnut oil
  • oranges
  • French beans (haricots verts)

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Notes about this recipe

  • Zosia on August 05, 2018

    Wonderful combination of flavours and textures. I omitted the olive oil as the nut oil was sufficient.

  • raybun on April 23, 2017

    We loved this! I served it hot as a side dish though, alongside pork satay & rice. I couldn't find hazelnut oil so I used avocado oil with a little sesame oil mixed in.

  • smtucker on December 20, 2015

    This has become a go-to salad in this house. I have served it as part of Thanksgiving, as a side for large BBQ dinners, and just because I see some lovely haricot verts. The nut oil is important, but we no longer add the chopped nuts since there are often "textural" eaters who don't like that crunch. As with many recipes from Ottolenghi, we reduce the amount of oil/dressing to an amount that pleases us.

  • robinorig on December 14, 2015

    Here's the recipe online: http://www.womanandhome.com/recipes/532750/french-beans-and-mangetout-with-hazelnuts-and-orange I find the recipe as is is too much oil so I cut down the amount and add the juice of the Orange for acidity. Use really good and fresh olive oil!

  • KarinaFrancis on July 27, 2014

    I wasn't wowed by this salad, its nice but not great. Maybe the nut oil isnt optional?

  • Ladyredspecs on January 26, 2014

    I think the dressing on this salad doesn't do justice to the ingredients. Forget the olive oil, the nut oil is enough and with a touch of acid, I used verjuice, it was so much better second time around. Needs generous seasoning too!

  • Melanie on September 09, 2013

    I was impressed with this salad. I only had olive oil at hand and cut back on the total amount of oil suggested. Make this one again (with nut oil).

  • k.a.g on June 17, 2013

    This is pretty tame by Ottolenghi standards (no really "out there" ingredients) but once again the balance of flavours is spot on. I agree that the seasoning at the end is important, especially if you've cooked your greens in unsalted water, and I'd recommend Maldon or another sea salt in large flakes for a slight crunch. I think I'd increase the quantity of hazelnuts next time - maybe up to 100g - and possibly use just half a clove of garlic.

  • wester on February 10, 2013

    This was a delicious combination, and easy to make. I wasn't quite sure what to do with the rest of the orange after zesting it, but it did seem like the recipe could use the juice as well, so I put that in.

  • cespitler on November 01, 2012

    It's turning out to be the year of the green bean with loads coming from the garden so this was a perfect choice for a hot summer day. I really liked the combination of flavors with the orange zest and the hazelnuts mingling with each other. I was short a few snow peas so I added a couple handfuls of shelled edamame. Next time, I will mix up the oils, chives, and the garlic a bit ahead of time so that those flavors come together a bit more, especially the garlic.

  • seherhussain on October 30, 2011

    pretty good and easy to have as a side as its served as room temp. make sure to season with plenty of salt + pepper

  • Jane on May 10, 2011

    Very delicious side dish (I served it with roast pork belly and roast potatoes). Since it is served at room temperature everything can be prepped in advance then just mixed together before serving. My son who doesn't like many vegetables loved this so it will now be on rotation.

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