FOR BEGINNER S A ND E X P ERT S MAKE-AHEAD DISH WITH FRESH, GREEN VEGETABLE DELIVERS TASTY SIDE
This recipe will be featured in The Gilded Age Cookbook, to be published in spring 2023. Serves 4.
ARTICLE AND PHOTOGRAPHY BY BECKY LIBOUREL DIAMOND
C HIL L E D GR E E N BEAN SAL AD INGREDIENTS • 1 pound green beans
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Marinade 3 tablespoons tarragon vinegar 1 tablespoon olive oil 1/8 teaspoon salt 1/8 teaspoon pepper
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French Dressing 1 tablespoon tarragon vinegar 3 tablespoons olive oil 1 teaspoon Dijon mustard 1/8 teaspoon salt 1/8 teaspoon pepper
difficulty level: beginner
DIRECTIONS 1. Have ready a large bowl of ice water. Trim beans and slice each in half lengthwise to make two thin slices. 2. Boil 6 to 8 quarts water in a large stockpot over medium high heat. Add beans and cover. When water comes back to a boil, uncover and continue cooking for 5 to 8 minutes. Remove with slotted spoon and place in the bowl of ice water to stop the cooking process. Drain in a colander. 3. When cool, arrange beans in a shallow dish. Season with the marinade and refrigerate. When ready to serve, drain marinade and mix with French dressing.
C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE
If you can’t find tarragon vinegar, just add ½ teaspoon dried tarragon to white wine vinegar for the marinade/dressing.