Green Bean Salad with Shallot, Mustard, and Tarragon

Name: Green Bean Salad with Shallot, Mustard, and Tarragon
Yield: Serves 4 to 6
Ingredients: 1 , shallot, sliced thin; 1 tablespoon, white wine vinegar; 1/4 teaspoon, table salt, plus salt for blanching; 1 1/2 pounds, green beans, trimmed and cut into 1- to 2-inch lengths; 3 tablespoons, extra-virgin olive oil; 1 tablespoon, Dijon mustard; 1 tablespoon, capers, rinsed and minced; 2 teaspoons, minced fresh tarragon; 1/4 teaspoon, pepper

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Appears in Cook's Illustrated July/August 2019

Side Dishes

Vegetables

Salads

For deeply flavored, tender, bright-green beans for salad, we looked to the sea.

SERVES4 to 6

TIME40 minutes

Green Bean Salad with Shallot, Mustard, and Tarragon

WHY THIS RECIPE WORKS

To make the beans in this salad tender, bright green, and deeply flavored, we blanched them in highly concentrated salt water (¼ cup of salt to 2 quarts of water). This quickly softened the pectin in the beans' skins, so they became tender ...

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