Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Beans - (blue lakes, yellows Haricot verts)

  2. 1 tablespoon 15ml Walnut oil

  3. 1 tablespoon 15ml Olive oil

  4. 1 Shallot - finely diced

  5. 1 teaspoon 5ml Fresh tarragon - minced

  6. 4 New-crop walnuts - cracked And broken into quarters Salt and pepper Tarragon vinegar

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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