Green Bean and Mangetout Salad with Hazelnut and Orange
by Gareth Rixon, from the Community
Create a crisp, vibrant salad pairing green beans and mangetout with roasted hazelnuts and fresh orange zest. Follow clear steps for trimming, blanching, shocking in iced water, and mixing with garlic, olive and hazelnut oils, chives, and julienned shallots. Guidance includes steamer preparation, rough-crushing nuts, zest chiffonade, and seasoning. Notes cover labeling with allergens, suggested substitutions such as sugar snaps, green peas, or broad beans, and collecting photo evidence for quality. Ideal for catering and foodservice teams.
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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.