Robin Quivers' Warm Haricot Verts Salad

Haricot verts are the American green bean’s taller, thinner French cousin. Their flavor is almost exactly the same, as is the prep—blanched in boiling water for just a couple of minutes to keep them crisp and vibrantly green—so you can easily substitute one for the other. 

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1 tbsp salt, plus 1 tsp
12 oz haricot verts, cut in half
1/2 cup hazelnuts, coarsely chopped
1/2 tsp black pepper

Bring 2 quarts of water to a boil with 1 tablespoon of the salt. Blanch the haricot verts for 2 minutes, strain, and immediately place in a large bowl. Toss with the remaining beans from the dressing, ¼ cup of the dressing, and the hazelnuts. Season with the 1 teaspoon salt and the pepper. Serves 4.