Green Beans with Walnut and Tarragon Dressing


Cut large beans into pieces 2 to 3 inches long. Drop them by handfuls into a large pot of boiling salted water and cook at a full boil, uncovered, until they’re slightly resilient to the tooth. Start tasting them after 3 or 4 minutes, although they may well take longer to cook. When they’re done, drain them, shake dry, and spread on a towel.

Meanwhile, combine the nuts, garlic, parsley, tarragon, and capers in a small bowl. Stir in the oil and vinegar, then season with salt and pepper to taste.

Toss warm beans with ½ cup of the dressing and serve warm.

Serves 4 to 6

Recipe: Vegetarian Cooking for Everyone by Deborah Madison, Broadway Books, 1997.