Salade d’Haricots verts a la creme

• 500 g (1 lb) green beans
• 25 g (1

Bring a large pan of water to the boil, add salt and when the water returns to the boil, throw in the beans. Cook, uncovered, until the beans are just cooked (about 4-5 minutes). Drain the beans and plunge them into a large bowl of ice-cold water. Drain again and set aside.

Toast the hazelnuts in a heavy frying-pan, stirring, so that the nuts heat evenly. They should just colour slightl