Green Bean Salad

Real Talk: The only way to get your garlic chips golden brown and really crispy (you know, kind of like potato chips.....but with garlic) is cooking them slowly in a lot of oil. Don’t be tempted to pull them out too fast—just let 'em go slow and you will be happy and your garlic will be happy that it’s not a mushy mess. And it’s not a waste: Save the garlic-infused oil and use it in vinaigrettes, to roast vegetables, or to sauté a pan of greens.

Cook green beans in a large pot of boiling salted water until crisp-tender (they should be bright green but still very firm), 1–2 minutes. Here’s how you tell if they’re cooked: Pull one out and throw it into a large bowl filled with ice water; if you don’t like the texture, let them cook a few seconds longer. When they’re ready, transfer beans to ice bath to cool. Congrats, you just blanched veggies—go have a wine. Drain beans and transfer to paper towels; pat dry.

Heat oil in a medium skillet over medium. Cook garlic until golden brown and crisp, 2–3 minutes. Using a slotted spoon, transfer garlic chips to paper towels; set aside.

Cook shallots and hazelnuts in same skillet over medium heat, stirring, until shallots are tender and hazelnuts are beginning to brown, 4–5 minutes. Scrape into a large bowl.

Bring cranberries, honey, vinegar, and 1 Tbsp. water to a simmer in same skillet and cook, stirring when you remember to, until cranberries are plump and jewel-toned, about 5 minutes. Season with salt and pepper. Transfer to bowl with hazelnut mixture. Add those beautifully blanched beans and toss until coated. Let sit at room temperature at least 1 hour and up to 3—be patient, letting the flavors meld will yield the most applause from your guests. Add garlic chips and toss just before serving.

Do Ahead: Bean salad, without garlic chips, can be made 8 hours ahead; cover and chill. Let come to room temperature before tossing with garlic chips.