Roasted Summer Bean Salad

with Toasted Hazelnuts and Sungold Tomatoes

Makes 4 to 6 servings

Today I’m known as a vegetable fanatic, but I grew up almost exclusively on boiled vegetables and didn’t think much of them until I learned the transformative power of caramelization. Once I started roasting, grilling, and sautéing vegetables, it completely changed the way I approach fresh produce. I didn’t start roasting summer beans until recently, but it quickly became one of my favorite ways to prepare them—dry heat unlocks lots of flavor you can’t get by boiling or steaming.

Hazelnut Vinaigrette

Makes about 1 cup

• 1 medium shallot, finely chopped
• ¼ cup toasted and coarsely chopped hazelnuts
• ¼ cup champagne vinegar
• 2 tablespoons fresh lemon juice
• 1½ teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 2 tablespoons hazelnut oil

In a bowl, whisk together the shallot, hazelnuts, vinegar, lemon juice, salt, and pepper with a fork until combined. Slowly whisk in the oils until emulsified. The vinaigrette can be made up to 1 day ahead; refrigerate until ready to use.

Roasted Summer Beans

• 1 pound mixed summer beans (such as Romano beans, wax beans, or green beans), cut into 2- to 3-inch pieces
• ¼ cup extra-virgin olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Preheat the oven to 425°F. Bring a large saucepan of salted water to a boil and prepare an ice bath. Working in batches, blanch the beans for 1 minute, then transfer to the ice bath to cool. Drain the beans and pat dry with paper towels.

On a baking sheet, toss the beans with the olive oil and season with salt and pepper. Roast until the beans are just tender and lightly browned in spots, 8 to 10 minutes.

For Serving

• Roasted Summer Beans
• Hazelnut Vinaigrette
• ¼ cup fines herbes (equal parts finely chopped chervil, chives, parsley, and tarragon)
• 1 serrano chile, halved lengthwise and thinly sliced crosswise
• 1 cup Sungold (or other small) tomatoes, halved
• Extra-virgin olive oil
• Flaky sea salt

In a large bowl, toss the beans with the vinaigrette, fines herbes, and chile. Let sit for a few minutes to allow the beans to soak up the dressing. Spread the mixture on a serving plate or in a shallow bowl. Top with the tomatoes, drizzle with olive oil, sprinkle with flaky salt, and serve.

The Takeaway

One thing you give up when roasting beans (and other similar vegetables) is their crunchy texture. Here, I reintroduce crunch to the dish with the vinaigrette, using toasted hazelnuts (and their oil) to enhance the otherwise straightforward dressing.