Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Filberts (hazelnuts); whole |
| 1 pack | Frozen green beans; french cut or julien |
| 1 large | White salad onion; sliced very thin |
| 8 \N | Green onions; chopped |
| \N \N | === DRESSING === |
| 1 \N | Egg |
| ½ cup | Olive oil |
| 2 teaspoons | Lemon juice; fresh |
| 3 tablespoons | Red wine vinegar; or white |
| 2 tablespoons | Dijon mustard |
| ⅛ teaspoon | Sugar |
| 3 \N | Garlic cloves; crushed |
| \N \N | Freshly-ground black pepper; to taste |
| \N \N | Salt; to taste |
Prepare the filberts: Place the nuts on a baking sheet and roast them in a 375 degree oven for about 15 minutes or until they are light brown. Allow to cool. Remove the husk by simply placing a few nuts in your hands and rubbing your hands together. The husk will come off and you can blow away the unwanted coating. Chop the nuts very coarse. Prepare the dressing: Coddle the raw egg by letting it stand in 2 cups very hot tap water for 15 minutes. Mix all other ingredients for the dressing with the coddled egg and salt and pepper to taste. I prefer to use a food blender for this. Thaw the beans and drain them well. Place the beans, sliced white onion and the green onions in a large salad bowl. Toss with the dressing. Top with the filberts.
Comments: I whipped this one up one day when I came into a free bag of filberts. Actually, these nuts are not at all expensive if you can find some source for them in bulk. Try food co-ops and health-food stores.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-31-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-28-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.