French Bean Salad with Tarragon and Green Peppercorn
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
  1. 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.
  2. 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.
  3. 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.
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