Citrus-Hazelnut Gremolata

Ingredients

• 1  pound fresh green beans, trimmed
• 1 1/2  cups packaged fresh julienned carrots
• 2  tablespoons finely chopped toasted hazelnuts (filberts) or almonds
• 2  tablespoons snipped fresh Italian (flat-leaf) parsley
• 1 1/2  teaspoons finely shredded orange peel
• 1  teaspoon finely shredded lemon peel
• 1/2  teaspoon finely shredded lime peel
• 2  cloves garlic, minced
• 1/4  teaspoon salt
• 1/8  teaspoon ground black pepper
• 1  tablespoon olive oil
• 1  shallot, finely chopped

Directions

In a 4-quart Dutch oven, cook the beans and carrots, uncovered, in enough boiling water to cover for 8 to 10 minutes or until crisp-tender; drain and set vegetables aside.

Meanwhile, for gremolata, in a small bowl, stir together the nuts, parsley, orange peel, lemon peel, lime peel, garlic, salt, and pepper; set aside.

In the same Dutch oven, heat the olive oil over medium-high heat. Add the shallot. Cook and stir for 1 to 2 minutes or until shallot is tender. Add the beans and carrots; toss to heat through. Transfer vegetable mixture to a serving dish. Sprinkle with gremolata.