French Bean Salad With Tarragon And Green Peppercorn

1. 1

   Bring a big pot of salted water to a boil on the stove, drop in beans for 1-2 minutes until bright green but still very crisp; drain and soak in an ice water bath to stop them from cooking further; when cool enough to handle, cut in half and add to bowl with the zucchini.

2. 2

   For the dressing, whisk together vinegar, olive oil, mayonnaise, and a couple pinches of salt; stir in tarragon and peppercorns, reserving a small bit of each for garnish.

3. 3

   Add enough dressing to the beans and zucchini to lightly coat; stir in capers; transfer to serving bowl and top with a few sprigs of tarragon and a light dusting of pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.