Active Time

　　20 min

　　Total Time

　　30 min

　　Food editor Lillian Chou visited The Conscious Gourmet at their location in Santa Fe for a weeklong retreat in cooking and wellness. With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans.

　　

Ingredients

Makes 4 servings

　　1 ounce hazelnuts (2 tablespoons)

　　3/4 pound green beans, trimmed and halved diagonally

　　2 1/4 teaspoons grainy mustard

　　1 1/2 teaspoons balsamic vinegar

　　1/8 teaspoon fine sea salt

　　4 teaspoons extra-virgin olive oil

　　1 tablespoon flaxseed oil

　　1 teaspoon hazelnut oil

　　1/4 cup finely chopped red onion

　　

Step 1

Preheat oven to 325°F with rack in middle.

　　

Step 2

Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness). Cool to warm, then rub off any loose skins in a kitchen towel. Coarsely chop nuts.

　　

Step 3

Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Transfer to an ice bath to stop cooking. Drain and pat dry.

　　

Step 4

Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking. Add beans, nuts, and onion and toss well. Season with salt and pepper.

　　

Do Ahead

Step 5

Beans can be cooked 1 day ahead and chilled (once cool) in a plastic bag lined with paper towels. Dressing can made and chilled up to 5 days ahead.

　　Cooks' Note

　　If you can't find flaxseed or hazelnut oil, substitute additional olive oil.