| 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
A Message from our Provider:
“Ministry Is The Result of Intimacy With God”