Green beans with walnuts and 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 vinegar (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, 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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