From the Kitchen of Executive Chef Ian Rynecki. Serves 4 as a side dish.
1 pound haricot vert
8 quarts water
2 cups kosher salt
Ice bath, for shocking beans
For the Brown Butter Hazelnut Dressing
4 tablespoons butter
½ cup hazelnuts
½ of a serrano pepper, finely chopped, seeds removed
1 tablespoon brown sugar
1 tablespoon fish sauce
1 clove garlic, minced
¼ cup parsley leaves, chopped
Zest from 1 lime
Juice from 1 lime
2 tablespoons extra virgin olive oil
1 tablespoon shallot
½ teaspoon salt
Pinch of black pepper
Bring your pot of salted water to a boil. Taste the water to make sure it is salty enough. It should tasty slightly less salty than the ocean.
Drop the haricot verts in the boiling water and allow to blanch for 15-20 seconds. Pull one out with a pair of tongs and taste it for doneness.
Beans should be vibrant green and still have some crunch to them. Remove them from the boiling water and plunge immediately into the ice bath.
To make the brown butter hazelnut dressing, begin by heating butter on a pan over low heat. Once the butter begins to foam, add the hazelnuts and cook until golden brown. Remove the hazelnuts from the pan and crush them while warm.
Transfer the hazelnuts to a bowl and add serrano pepper, sugar, fish sauce, parsley, garlic, lime zest, and lime juice. Slowly whisk in the brown butter. Season with salt and pepper, making sure to taste.
To finish the dish, sauté the haricot verts in a medium sized pan, big enough so the beans don’t crowd one another. Cook for two minutes, top with the brown butter hazelnut dressing.