French Bean Salad with Tarragon and Green Peppercorn
SERVES
4
Ingredients
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
1 pinch
flaky sea salt, more to taste
1 tablespoon
chopped fresh tarragon
1/2 teaspoon
green peppercorns, finely crushed (more to taste)
1 teaspoon
capers, rinsed and chopped, more to taste
Ingredients
- 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 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 pepper.
