Spring Green Vegetables

Last week's rain and grey have given way to this week's bright sunshine and the greening of the back yard! There are violets and wild strawberry blossoms, soft velvety grey pussytoes, and yes, the first dandelions blossoming out back! And the grass has greened up !



SB and I celebrated the 'greening of the grey cottage' with a huge platter of blanched green beans, pea pods, fresh chives, and toasted hazelnuts. All dressed up with a dressing made with nut oil, olive oil, crushed garlic, orange zest and a bit of orange juice. Delicious! And straight from Yotam Ottolenghi's first cook book. Yotam and his partner Sami have such an incredible way with vegetables!

This platter of crunchy lukewarm salad sat next to a big bowl of Kashi Varnishkes for a meatless dinner last evening ... life is good and Spring is FINALLY here in New England!

Haricots Verts and Snow Peas with Hazelnut and Orange

a recipe from Ottolenghi - The Cookbook

just slightly adapted - the dressing technique is my idea

Serves 6 - adjust the ingredient amounts accordingly. I halved them for two people

14 oz. fresh green beans, washed and tipped

14 oz. fresh perfect snow peas, ditto

1/2 c. unskinned hazelnuts

1 medium orange, zested and sliced up into wedges.

3/4 oz. fresh chives, chopped

1 large clove garlic, crushed

3 tbsp. olive oil

2 tbsp. hazelnut or walnut oil

coarse sea salt and black pepper flakes

Making the Dish:

1. Bring a large pot of water to the boil. Drop the green beans into the water and blanch for 4 minutes.

2. use a slotted spoon to remove the beans from the boiling water and rinse them under cold water, tossing them gently with your hands to judge when they have cooled. let them dry out on a dish towel.

3. Toss the prepped snow peas into the same pot of boiling water and blanch for 1 minute. Use the slotted spoon to repeat the cooling method you used on the green beans. Let the peas rest on the same dish towel. pat dry and set aside.

4. Place the hazelnuts on a rimmed baking sheet and roast in a 350 degree oven for 10 minutes. Remove and use a paper towel or dish towel to rub the skins free of the nuts.  Set them aside to cool a bit.

5. Place the crushed garlic, some orange zest, and about 1 tbsp of orange juice in a bowl. Use a hand blender to blitz, as you drizzle in the olive oil and nut oil to make a citrus and garlic vinaigrette.

6. Toss the beans, peas, and most of the nuts together on a pretty platter, add the chives and remaining orange zest. Drizzle the vegetables with the dressing, tossing lightly.

7. Top with the rest of the nuts and the last of the orange zest and chives. Set the platter in the oven (the heat has been turned off, but the oven is still a bit warm.) to warm JUST a bit while you prep/plate the rest of your dinner.  Serve with some orange slices on the side for squeezing over top the salad. Enjoy!

shared with the I Heart Cooking Club, as they are celebrating Chef Ottolenghi this week