Sunday, January 19, 2014

Haricots Verts and Artichoke Salad with Hazelnut Vinaigrette

Well, the holidays are over, and life is slowing down a little at Chez Felgerts. We are mostly just trying to get through this freaky cold winter we seem to have been dealt this year. I renewed my subscription to Food & Wine because I like it, but also because they offered me a free subscription for a friend. So I'm hoping Julie will be also cooking some of the yummy recipes and invite us over to enjoy them!
Tonight we had rotisserie chicken made on our little rotisserie that makes the nicest, juiciest chicken you can imagine. I decided to try the Haricots Verts and Artichoke Salad to go with it. It was a little fussy. I think next time I would just try using the frozen artichoke hearts, rather than having to prepare, cook, and de-choke a couple of fresh artichokes. Especially since it's winter and heaven only knows where those came from!

You can read the original recipe here.

Haricots Verts and Artichoke Salad with Hazelnut Vinaigrette


2 large artichokes
1 pound haricots verts (I used fresh green beans because that's what I could get)
3 tablespoons hazelnut oil
1 tablespoon peanut oil
1 tablespoon sherry vinegar
Kosher salt
Freshly ground pepper
2 tablespoons finely chopped shallot
3 tablespoons chopped, toasted hazelnuts

  1. Fill a medium bowl with water. Working with 1 artichoke at a time, snap off the tough outer leaves and trim the stem. Cut off all the remaining leaves. Peel and trim the bottom and stem; add to the water. Repeat with the remaining artichoke.
  2. In a medium saucepan of salted boiling water, cook the artichokes over moderate heat until tender, 18 to 20 minutes. Using a slotted spoon, transfer them to a cutting board; let cool slightly. Scoop out the furry chokes with a melon baller or spoon. Cut each into quarters.
  3. Prepare a medium bowl of ice water. In the same saucepan, cook the haricots verts for 3 minutes. Drain and transfer to the ice water to cool; drain. Dry on paper towels, then cut in half.
  4. In a large bowl, whisk the hazelnut oil, peanut oil, sherry vinegar, salt and pepper. Add the beans, artichokes and shallot; toss. Sprinkle with the hazelnuts and serve.

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