Seared Beans with Shallots and Hazelnut PicadaCourse: DinnerCuisine: AmericanDifficulty: Easy
This is another favorite dish. I do this dish a lot between Thanksgiving and New Year’s Day. The flavors are out of this world and it seems to match well with any protein I am doing. It is easy to make and loved by all. Enjoy.
1/4 cup stale french bread or rustic bread cubes
1/4 cup blanched hazelnuts
3 Tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon salt, divided
3/4 teaspoons fresh ground pepper, divided
1 lb haricots Verts or small green beans, stems trimmed
1/2 cup thinly sliced shallots
1 teaspoon sherry vinegar
- Preheat oven to 400.
- Toss the bread cubes and the hazelnuts in a small bowl with 1 Tablespoon oil, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to a parchment paper lined baking sheet and bake 8 minutes until browned. Toss with the thyme. Cool slightly and transfer to a food processor and pulse into crumble.
- Meanwhile toss the green beans, shallots and remaining 2 Tablespoons oil and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper and transfer to baking sheet and roast 8-10 minutes. Transfer beans and shallots to a bowl and toss with sherry vinegar.
- Place beans and shallots on a serving dish and top with breadcrumb mixture.