| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Beans (blue lakes, yellows, haricot verts) |
| 1 |
tb |
Walnut oil |
| 1 |
tb |
Olive oil |
| 1 |
|
Shallot; finely diced |
| 1 |
ts |
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:
“Religion: a mirage. Jesus: reality”