french bean salad with tarragon and green peppercorn
Recipes
Soups & Salads
French Bean Salad with Tarragon and Green Peppercorn
This salad is best served as a side dish to a main course. It is especially good with grilled fish, steaks, or roasted chicken. - Jennifer Ann —Jennifer Ann
Ingredients
- 1/2 pound french green beans, stems removed
- 1 small green zucchini (about 6-8 oz.), julienned lengthwise then cut in half
- 2 teaspoons white wine vinegar
- 4 teaspoons olive oil
- 1 tablespoon mayonnaise
- 1 pinch flaky sea salt, more to taste
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon green peppercorns, finely crushed (more to taste)
- 1 teaspoon capers, rinsed and chopped, more to taste
Directions
- Bring a big pot of salted water to a boil on the stove, drop in beans for 1-2 minutes until bright green but still very crisp; drain and soak in an ice water bath to stop them from cooking further; when cool enough to handle, cut in half and add to bowl with the zucchini.
- For the dressing, whisk together vinegar, olive oil, mayonnaise, and a couple pinches of salt; stir in tarragon and peppercorns, reserving a small bit of each for garnish.
- Add enough dressing to the beans and zucchini to lightly coat; stir in capers; transfer to serving bowl and top with a few sprigs of tarragon and a light dusting of pepper.
