Green Bean Salad with Shallot, Mustard, and Tarragon

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Appears in Cook's Illustrated July/August 2019

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

SERVES 4 to 6

TIME 40 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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