Seared Green Beans with shallots and hazelnut picada

Serves 8

Picada, a savory Spanish garnish traditionally made with almonds, can be as thin as tahini paste or as dry as a crumble. If your green beans aren't perfectly fresh, try blanching them in salted water for 2 minutes before roasting to bring them back to life.


1/4 cup stale bread

1/4 cup blanched unsalted hazelnuts

3 Tbs. olive oil divided

2 cloves garlic minced (2 tsp)

1 tsp. salt divided

3/4 tsp. freshly ground black pepper, divided

1 tsp. chopped fresh thyme

1 lbs (500gr) French beans or green beans, stems ends trimmed

1/2 cup thinly sliced shallots

1 tsp.sherry vinegar


  1. Preheat oven to 200*c

  2. Toss bread cubes and hazelnuts in small bowl with 1 Tbs. oil, garlic, 1/2 tsp. salt

and 1/2 tsp. pepper. Transfer mixture to baking sheet, and bake for 8 minutes, or until browned. Toss with thyme. Cool slightly, then transfer to food processor, and pulse into crumble.

  1. Meanwhile, toss together green beans, shallots and remaining 1/2 tsp. salt a remaining 1/4 tsp. pepper, if desired. Transfer to bowl, and toss with sherry vinegar. Served topped with breadcrumb mixture.

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