Green Bean Salad with Shallot, Mustard, and Tarragon
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By Andrew Janjigian
Appears in Cook's Illustrated July/August 2019
For deeply flavored, tender, bright-green beans for salad, we looked to the sea.
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 ...