Ingredients:

  • 3 large shallots, thinly sliced
  • 1 1/2 cups high-heat neutral oil (e.g., canola, grapeseed)
  • 1/2 tsp fine sea salt
  • 2 lbs fresh green beans (haricots verts preferred), trimmed
  • 2 Tbsp kosher salt (for blanching water)
  • Ice, as needed (for ice bath)
  • 8 Tbsp (1 stick/115 g) unsalted butter, cubed
  • 1/2 cup hazelnuts (or pecans), roughly chopped
  • 1 Tbsp fresh thyme leaves, finely chopped
  • 1 Tbsp apple cider vinegar (or lemon juice)
  • 1/2 tsp freshly ground black pepper
  • Flaky sea salt, to taste (for final seasoning)

Instructions:

  1. Prepare Shallots: Ensure shallots are uniformly sliced very thinly. Pour oil into a large pot and heat to 325°F (160°C) over medium heat.
  2. Fry Shallots: Add sliced shallots in batches (do not crowd the pot). Fry for 3–5 minutes, stirring occasionally, until deeply golden brown and crisp. Immediately remove with a slotted spoon and transfer them to a wire rack set over a baking sheet.
  3. Season Shallots: While still hot, sprinkle lightly with 1/2 tsp fine sea salt. Set aside. (Keep the oil for later use or discard.)
  4. Blanch Beans: Bring a large pot of heavily salted water (2 Tbsp Kosher Salt) to a rolling boil. Prepare an ice bath nearby. Add trimmed green beans to the boiling water. Cook for 3–4 minutes until they are bright green and al dente (tender-crisp).
  5. Shock and Dry: Immediately transfer the beans from the boiling water to the ice bath to halt cooking. Drain beans and pat them thoroughly dry using a clean tea towel. Dry beans are crucial for the final dressing step.
  6. Toast Nuts: In a small, dry saucepan, toast the 1/2 cup chopped hazelnuts over medium heat for 3–5 minutes until fragrant. Set aside.
  7. Make Brown Butter: In the same saucepan (wiped clean), melt the 8 Tbsp cubed butter over medium heat. Cook, swirling occasionally, until the foam subsides and brown specks form at the bottom, emitting a rich, nutty aroma (Approx. 4–6 minutes).
  8. Build Dressing: Immediately remove the brown butter from the heat to stop cooking. Stir in the 1 Tbsp chopped thyme, 1/2 tsp black pepper, and 1 Tbsp apple cider vinegar.
  9. Finish and Serve: Place the dried green beans in a serving bowl. Pour the warm brown butter dressing over the beans and toss gently to coat evenly. Scatter the toasted hazelnuts over the beans. Just before serving, sprinkle the crispy shallots over the top to maintain maximum crunch. Season with flaky sea salt to taste.