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French Green Bean Salad with Tarragon Dressing
From food52.com; makes 4 servings
1/2 pound French green beans, stems removed
1 small green zucchini (about 6-8 oz.), julienned lengthwise then cut in half
2 teaspoons white wine vinegar
4 teaspoons olive oil
1 tablespoon mayonnaise
Pinches of flaky sea salt
1 tablespoon chopped fresh tarragon
1/2 teaspoon green peppercorns, finely crushed (more to taste, I used black peppercorns)
1-2 teaspoon capers, rinsed and chopped
Bring a big pot of salted water to a boil on the stove, drop in beans for 1-2 minutes until bright green but still very crisp; drain and soak in an ice water bath to stop them from cooking further. When cool enough to handle, cut in half and add to bowl with the zucchini.
For the dressing, whisk together vinegar, olive oil, mayonnaise, and a couple pinches of salt; stir in tarragon and crushed peppercorns, reserving a small bit of each for garnish.
Add enough dressing to the beans and zucchini to lightly coat; stir in capers; transfer to serving bowl and top with a few sprigs of tarragon and a light dusting of crushed peppercorns.