Salad of Haricots Verts and Green Hazelnuts
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Whisk
- Serving platter
Ingredients
- Salt
- 1 lb. haricots verts or green beans, trimmed
- <sup>1</sup>⁄<sub>2</sub> cup green hazelnuts, skins removed, or mature blanched hazelnuts
- <sup>3</sup>⁄<sub>4</sub> cup crème fraîche
- 1 tbsp. red-wine vinegar
- Freshly ground black pepper
- 2 medium tomatoes, seeded and diced
- 3 cups mixed baby greens (such as bibb, mâche, or romaine)
- 3 leaves fresh basil
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