Green Bean, Hazelnut, and Mint Salad With Lemon Dressing

• 34 cup hazelnuts
• 8 cups green beans, packed, stems trimmed and strings removed (about 3/4 lb)
• 2 tablespoons mint leaves, chopped
• 1 tablespoon lemon zest
• 2 teaspoons lemon juice
• 12 teaspoon salt
• 4 tablespoons hazelnut oil or 4 tablespoons extra virgin olive oil

1. Preheat oven to 375 degrees.
2. Spread nuts out on a baking pan and bake until golden under skins (break one to test), 10 to 15 minutes.
3. When nuts are cool enough to handle, rub in a kitchen towel to remove as many skins as possible.
4. Chop coarsely and set aside.
5. In a 6 quart pot over high heat, bring 3 quarts water to a boil.
6. Add green beans and cook until just crisp-tender, 4 to 7 minutes.
7. Drain in a colander and plunge beans into a bowl of ice water to cool.
8. Drain again and set aside.
9. In a small bowl, stir together the mint leaves, lemon zest, lemon juice, and salt to make the dressing.
10. Drizzle in the hazelnut oil, whisking constantly.
11. In a large bowl, gently toss the beans with dressing and hazelnuts.
12. Serve at room temperature.

hazelnuts, green beans, mint, lemon zest, lemon juice, salt, hazelnut oil

Taken from www.food.com/recipe/green-bean-hazelnut-and-mint-salad-with-lemon-dressing-179561 (may not work)