Summer Bean Salad
Summer Bean Salad
Serves 10
1 pound French green beans, stem ends removed
1 pound young wax beans, stem ends removed
1 pound Romano beans, stem ends removed and cut on the bias into 2-inch lengths
1/2 cup loosely packed tarragon leaves
3 tablespoons best-quality olive oil
3 shallots, peeled and sliced 1/8-inch thick
1 clove garlic, minced
1 tablespoon red wine vinegar
3/4 teaspoon salt
Freshly ground black pepper
Bring a medium pot of salted water to a full, rolling boil. Cook the French green beans until just tender, about 3 minutes; drain and cool. Repeat with the wax beans and the Romano beans, cooking till just tender. Add the tarragon; set aside. Warm 1 tablespoon of the olive oil in a small sauté pan over low heat and add the shallots and garlic; cook until the garlic is pale golden. Remove from the heat and stir in the remaining oil, vinegar, salt and a couple grinds of pepper; pour the mixture over the beans. Toss gently and set aside until ready to serve.
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