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.
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.
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