| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Beans |
| blue lakes yellows | ||
| haricot verts | ||
| 1 | T | Walnut oil |
| 1 | T | Olive oil |
| 1 | Shallot, finely diced | |
| 1 | t | Fresh tarragon, minced |
| 4 | New-crop walnuts, cracked | |
| and broken into quarters | ||
| Salt and pepper | ||
| Tarragon vinegar | ||
| =OR=- Champagne vinegar | ||
| to taste |
INSTRUCTIONS
TIP STEM ENDS OF BEANS. Bring 4 quarts water to boil and add 1 1/2 tablespoons salt. Cook beans in 2 batches until tender but still a little firm, then lift out. Lay them on a kitchen towel to dry for a minute or so. Transfer to a bowl. Add oils, shallot, tarragon and walnut pieces. Toss and season to taste with salt and pepper. Add a little vinegar just before serving. Serve warm. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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