Green beans with walnuts & tarragon
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beans -- (blue lakes, |
| Yellows | ||
| Haricot verts) | ||
| 1 | tablespoon | Walnut oil |
| 1 | tablespoon | Olive oil |
| 1 | Shallot -- finely diced | |
| 1 | teaspoon | Fresh tarragon -- minced |
| 4 | New-crop walnuts -- cracked | |
| And broken into quarters | ||
| Salt and pepper | ||
| Tarragon vinegar -- =OR=- | ||
| Champagne vine | ||
| (to taste) | ||
Directions
TIP STEM ENDS OF BEANS. Bring 4 quarts water to boil and add 1½ 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, DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :
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