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Green beans with walnuts & tarragon
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| Artist: |
_ |
| Categories: |
Beans, Nuts, Vegetables, Walnuts |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Beans | | | -(blue lakes, yellows | | | - haricot verts) | | 1
| tbsp | Walnut oil | | 1
| tbsp | Olive oil | | 1
| | Shallot, finely diced | | 1
| tsp | Fresh tarragon, minced | | 4
| | New-crop walnuts, cracked | | | - and broken into quarters | | | Salt and pepper | | | Tarragon vinegar | | | -=OR=- Champagne vinegar | | | - (to taste) |
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Procedures:
| 1 | Tip stem ends of beans. | | 2 | Bring 4 quarts water to boil and add 1 ?tablespoons salt. | | 3 | Cook beans in 2 batches until tender but still a little firm, then lift out. | | 4 | Lay them on a kitchen towel to dry for a minute or so. | | 5 | Transfer to a bowl. | | 6 | Add oils, shallot, tarragon and walnut pieces. | | 7 | Toss and season to taste with salt and pepper. | | 8 | Add a little vinegar just before serving. | | 9 | Serve warm. |
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