Serves: 6

The most delicious green bean salad with shallots and hazelnuts, that can be whipped up in in no time!


For the bean salad

  • 2 lb. 10 oz. (1.2 kg) green beans (or half green and half yellow wax beans)
  • 4 cups (1 liter) high-sodium sparkling water
  • 1½ oz. (40 g) sea salt
  • 2 large shallots
  • Scant 1 cup (5 oz./150 g) hazelnuts
  • 2 bunches chives

For the vinaigrette

  • 3 tbsp (50 ml) Barolo vinegar
  • Scant 1 cup (100 ml) hazelnut oil
  • Fleur de sel
  • Freshly ground pepper


For the bean salad

1Trim the beans, wash in cold water, and then soak them in the sparkling water for 20 minutes, as this will make the beans more tender and set their color. Drain.

2Bring a saucepan of water to a boil.

3Add the salt, cook the beans à l’anglaise so they retain their crunch, and refresh in a bowl of ice water.

4Peel the shallots, slice into rounds, and separate into rings. Rinse under cold water.

5Preheat the oven to 250°F (120°C/Gas mark ½). Line a baking sheet with parchment paper, spread the hazelnuts over it, and toast for 5–8 minutes, until golden.

6Remove from the baking sheet and, when cool enough to handle, roughly chop. Wash and finely chop or snip the chives.

For the vinaigrette

1Whisk the vinegar and hazelnut oil together in a bowl and season with a little fleur de sel and freshly ground pepper.

To serve

1Toss the beans with the vinaigrette and scatter over the shallots, chopped hazelnuts, and chopped chives.

Extracted from Vegetables: Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts (Flammarion, 2020)


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