Thanksgiving is just around the corner and I’m auditioning several new recipes this year to replace old standbys that appear on the dinner table more out of tradition than anything else. We love the usual turkey, gravy and mashed potatoes, and our other sides are equally rich and heavy. I’m not too proud to say that the old mushroom soup green bean casserole is always there too. The trinity is untouchable…turkey, gravy, mashed potatoes…so I’m experimenting with lightening up several other dishes so we don’t have the feeling of overindulging and are ready for a snack of leftovers later in the evening. Is there anybody who doesn’t think that a turkey sandwich is the best part of the holiday?
We love green beans and this recipe is one that can be both salad and vegetable. I serve it at room temperature so it frees up a pot and a burner when my stove top is way too crowded. I add dressing by the tablespoonful to make sure I don’t use too much… the vinaigrette has lots of flavor so a little goes a long way. I wish I could find an acceptable recipe for a low calorie pumpkin pie with whipped cream. Odds are I won’t find a replacement for pecan pie either. Oh well…I’ll just cut back where I can.
- 4 cups (12 ounces) trimmed haricots verts
- 2 tablespoons balsamic vinegar
- 1 tablespoon finely chopped shallots
- ½ tablespoon whole grain mustard
- ¼ cup extra-virgin olive oil
- 1-1/2 tablespoons hazelnut oil (optional)
- 1 tablespoon chopped chives
- 1 tablespoon plus ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- gorgonzola cheese, crumbled
- hazelnuts, toasted and coarsely chopped
- Bring a medium saucepan of water to a boil, season with 1 tablespoon salt. Fill a large bowl with ice and water.
- Add haricots verts to the boiling water and cook until tender but still crisp, about 2-3 minutes. Drain immediately and place in ice water until chilled. Drain beans well and set aside.
- Meanwhile, add balsamic vinegar to shallots in a medium bowl. Let sit for 30 minutes. Stir in mustard until combined. Gradually whisk in olive oil and hazelnut oil until blended. Whisk in chives, ¼ teaspoon salt and pepper until combined.
- Toss beans and hazelnuts until evenly coated with dressing. Garnish with crumbled gorgonzola cheese. Serve at room temperature.
Premium, extra large Oregon hazelnuts are available on THE BAVARIAN NUT COMPANY’S on-line store. You can purchase WHOLE NATURAL HAZELNUTS or DRY ROASTED HAZELNUTS for this recipe and for all your holiday baking needs. Their superior flavor and texture give your favorite recipes that something special that your family will love.
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{ 29 comments… read them below or add one }
Wow ! Great idea.
Adding a few lightened up dishes to the Thanksgiving table is always a good idea. I am usually over the top FULL! I smiled reading the green bean casserole-not one of my favorite dishes but, it always appears at the table.
No doubt Thanks giving is going to rock at your house this year.
Velva
Velva recently posted..Wordless Wednesday
These look delicious…do you think a touch of honey would be too much…love honey with nuts and Gorgonzola..perhaps the balsamic is sweet enough?
Hi Monique – I think a teaspoon or two of honey is a good idea and I’m going to add it the next time I make this recipe. A bit of honey helps the vinaigrette cling to the salad ingredients. Thanks for the tip.
Cathy recently posted..Haricots Verts Hazelnut and Gorgonzola Salad with Balsamic Vinaigrette
This is my kind of vegetable salad – full of flavor and doesn’t fill you up. I even have a bottle of hazelnut oil. I love that this can be served at room temperature. Beautiful presentation too Cathy.
Sam
Sam @ My Carolina Kitchen recently posted..Herbed Shrimp and White Beans with Arugula – dinner in 30 minutes
I had to laugh at seeing the old timey green bean casserole appears on your Thanksgiving table, too. To this day, it is a favorite of my hubby’s and that is the only time we have it. I much prefer green beans prepared as your recipe.
Linda recently posted..The Day After
Oh my, those look good! And I love to say it!!!
; ) Kris
Sure sounds good! Green beans are still a sore subject after the rabbits ate all of them this summer… but I agree, they’re great on the Thanksgiving table:@)
Strangely the green bean casserole was never one of my favorites anyway. I’d much rather see fresh green beans on my plate like these. These look wonderful, Cathy, and perfect with your local hazelnuts, I’m sure!
Susan recently posted..Eggplant Parmigiana of Mamma Agata
If you could only see what is on my plate you would laugh. The only thing fresh is an avocado. Turkey burger, canned green beans, and canned asparagus. If only I had some garganzola and hazlenuts. The latter is one of my favorite things on earth.
Love this and would like to try it. Thanks, Cathy!
XO,
Sheila
Mrs. Magpie recently posted..HELP!
This is so right up my alley! Love this fresh dish that is elegant and doesn’t require last minute oven time! Thanks so much, Happy Thanksgiving
Jenna
great recipe for French green beans….I cannot always find fresh ones here in Atlanta so I discovered at Target they have their own brand in the frozen food section and they are actually pretty darn good….I saw them advertised in a magazine that had a taste test and I finally found them and they did not disappoint…..
Sue in Atlanta recently posted..JERSEY CRUMB BUNS……..or crumb cake to the rest of the country.
Hi Sue – Thanks for the tip about Target. I found these green beans at Costco a few days ago. I never see them in my regular grocery store.
Cathy recently posted..Haricots Verts Hazelnut and Gorgonzola Salad with Balsamic Vinaigrette
Saying haricot verts makes it sound so much more appealing.
I am enjoying some delicious roasted nuts I bought at The Carriage House last weekend.
Yummm!
Marilyn recently posted..Kill for Tea
Hi Marilyn – I worked at the Carriage House yesterday. Sorry I missed you. Your comment about expecting on FB still has me chuckling. You sure caught my attention…LOL.
Cathy recently posted..Haricots Verts Hazelnut and Gorgonzola Salad with Balsamic Vinaigrette
Sounds fabulous Cathy! I LOVE every single ingredient you’ve listed:)
Blessings,
Aimee
Cathy, you always come up with something wonderful. This is no exception. I love that this can be served room temperature.
The Café Sucré Farine recently posted..Sweet Potato-Praline Tarts
I love that old mushroom bean recipe also, but this green bean recipe sounds wonderful. And so fancy. Love the Oregon touch with hazelnuts. Pinned.
Lea Ann (Cooking on the Ranch) recently posted..Feta and Spinach Stuffed Chicken Breasts
We love green beans and happy I found this recipe. This is why I came back to my blog. Thanks Cathy.
Rita
A light and delicious side dish!
Angie@Angie’s Recipes recently posted..Chocolate Stars with Pink Peppercorns
Cathy — first off, this dish is GORGEOUS!! Secondly, all ingredients I LOVE and thirdly, perfectly low-carb — pinning and gonna be making it soon
Blessings!
Gail
Gail @ Faithfulness Farm recently posted..Cream of *Wheat* Cereal & Chia Seed Review
What a simple yet elegant side dish. It would be perfect for any holiday meal!
Pam recently posted..Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale
I’d be happy with this dish for lunch! It would be perfect as a side dish for Thanksgiving Dinner.
Maureen | Orgasmic Chef recently posted..Cream of Tomato Soup for Sandy
As a salad or as a side with a big meal, this is perfect anytime of the year.
Karen (Back Road Journal) recently posted..Arriving Home After A Long Journey
wow looks fab would love to eat Thanksgiving at your home
rebecca recently posted..Geysers and Humor in Iceland
I’m bookmarking this. When the local veggies are in during the summer this will be a wonderful salad. Thanks!
~Judy
JG recently posted..November?
I love the idea of this with gorganzola…refreshing side for the holidays!
Magic of Spice recently posted..Autumn Recipes and In The News
this looks so much better than the same old green bean casserole we have every year. can’t wait to try!
teresa recently posted..Chicken Canzanese
I am in love with and all over the screen drooling for these green beans! What a wonderful recipe and one that I will prepare SOON! Love the gorganzola and balsamico! YUM! I hope that you have a lovely Thanksgiving and know that I am thankful for our friendship! Thank you also for your guidance to Jeni and my new location (under construction!)
Big hugs,
Roz
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