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Green bean salad with brioche croutons and tarragon aioli

Time 1 hour
Yields Serves 6
Green bean salad with brioche croutons and tarragon aioli

Tarragon aioli

1

In a blender or food processor, add the egg, garlic and Dijon. Let the blender run for 30 seconds, then slowly (drop by drop) add the grapeseed oil until it starts to thicken. (If it gets too thick, add a little water.)

2

Add the shallots, tarragon and chervil; blend. Add one-fourth teaspoon salt, one-eighth teaspoon pepper and the vinegar; blend.

3

Stir in the grated egg and cornichons. Adjust salt and vinegar to taste. Makes 1 1/4 cups.

Walnut vinaigrette

1

Combine the vinegar, olive oil, walnut oil, onion and garlic in a blender until emulsified. Adjust salt and pepper to taste. Makes 3/4 cup.

Green bean salad

1

Heat the oven to 350 degrees. Toss the bread in the melted butter, garlic, thyme and olive oil. Bake for 10 to 12 minutes until the croutons turn a nice golden brown. Set aside.

2

In a medium pot, blanch the beans in salty boiling water until their raw flavor is gone but they are still crunchy, 2 to 4 minutes. Shock them in a salty ice bath; drain. Set aside.

3

Put the tarragon aioli and walnut vinaigrette in a bowl and mix well. Add the croutons, grated egg, shallots, chervil, chive, tarragon and dill. Coat everything well with the dressing. Add the beans and mix well.

4

Finish with the lemon zest and the Parmesan and nuts, if using, and a little more vinaigrette if needed. Season with salt and pepper to taste and garnish with chervil, chive, tarragon and dill. Divide the salad among four plates and serve.

From Josef Centeno, executive chef at Opus. Reserve remaining aioli and vinaigrette for another use. For the grated egg, place two eggs in a pot with salted water to cover. Bring to a boil; simmer 12 minutes. Shock in an ice bath; then peel and grate.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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