Very early in my catering career, I was hired by a well-known producer to cater his family’s Thanksgiving dinner.
They wanted a traditional dinner as well as a vegan alternative and were having trouble finding someone willing to do it. Since they offered me 300 dollars per person, I was up for creating anything they wanted.
I was told that the lady of the house loved green beans and lemons. This was the resulting veggie dish . . . and I still can’t look at it without seeing dollar signs.
Hazelnut and Lemon Green Beans by Devin Alexander
Calories55 Per Serving
Protein2g Per Serving
Fiber5g Per Serving
|Total Fat||3 g|
|Saturated Fat||trace g|
|Total Carbohydrate||8 g|
|Dietary Fiber||5 g|
1/2 lb. green beans (ends trimmed)
1/4 tsp. salt (to taste)
2 tsp. coarsely chopped hazelnuts (toasted)
1 1/2 tsp. grated lemon peel
2 tsp. lemon juice, preferably fresh-squeezed
1/2 tsp. extra virgin olive oil
ground black pepper (to taste)
Fill a large pot one-third full of water. Cover and set over high heat. When the water comes to a full boil, add the beans and 1/4 teaspoon salt. Cook for 4 to 6 minutes, or until just tender. Drain in a colander. Transfer to a serving bowl. Add the nuts, peel, juice, and oil. Season with salt and pepper. Toss gently to mix. Serve immediately.
Cooking Tip: To toast the hazelnuts, place them in a dry, nonstick skillet over high heat. Cook for 1 to 3 minutes, shaking every 15 seconds or so, until toasted. Watch them closely, as they brown quickly.