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Green Bean Salad with Tarragon and Green Peppercorn


This recipe showcases Green Peppercorns. Serves 4.


225g  green beans, stems removed
1 small green zucchini, julienned lengthwise then cut in half
2 teaspoons white wine vinegar
4 teaspoons olive oil
1 tablespoon mayonnaise
pinches of flaky sea salt
1 tablespoon chopped fresh tarragon
1/2 teaspoon green peppercorns, finely crushed (more to taste)
1-2 teaspoon capers, rinsed and chopped


Bring a big pot of salted water to a boil on the stove, drop in beans for 1-2 minutes until bright green but still very crisp.

Ddrain and soak in an ice water bath to stop them from cooking further; when cool enough to handle, cut in half and add to bowl with the zucchini.

For the dressing, whisk together vinegar, olive oil, mayonnaise, and a couple pinches of salt; stir in tarragon and peppercorns, reserving a small bit of each for garnish.

Add enough dressing to the beans and zucchini to lightly coat; stir in capers; transfer to serving bowl and top with a few sprigs of tarragon and a light dusting of pepper.

Great with grilled fish, steaks, or roasted chicken

Source: Food52

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