Green Beans With Walnuts & Tarragon

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Green Beans With Walnuts & Tarragon

 

1 pound 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

 

Remove tips 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.

Serves 6.

 

 

 

 

 

 

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