POLE BEANS, WHICH INCLUDE STRING BEAN BEANS, HARICOTS VERTS, WAX BEANS AND DRAGON BEANS, ARE PILED HIGH ON THE STANDS IN THE SUNDAY MARKET AND I'VE COOKED ALL OF THEM. POLE BEANS ARE ENDLESSLY ADAPTABLE. YOU CAN BOIL THEM, STEAM THEM, SAUTÉ, OR EVEN BRAISE THEM. LESS IS MORE IN MY BOOK BECAUSE THEY ARE PACKED WITH FLAVOR. THE TRICK IS NEVER TO OVERCOOK THEM. DEPENDING ON THEIR THICKNESS, A FEW MINUTES IN BOILING WATER AND THEY'RE DONE. I USUALLY SERVE THEM HOT, TOSSED WITH BUTTER AND HERBS. BUT THEY ARE EXCELLENT AT ROOM TEMPERATURE; IN THIS CASE, COMBINED WITH STEAMED NEW POTATOES IN A SHALLOT/MUSTARD DRESSING. THEY SERVED AS THE ONE SIDE DISH FOR A STEAK DINNER: STRING BEANS AND POTATOES AND YOU'RE COVERED.
BRING A LARGE POT OF SALTED WATER TO A BOIL.
MEANWHILE, TRIM THE STEM ENDS OF THE STRING BEANS.
FILL YOUR SINK WITH COLD WATER.
BOIL THE BEANS FOR 2 TO 4 MINUTES, TESTING FREQUENTLY TILL THEY'RE COOKED BUT CRUNCHY. DRAIN IN A COLANDER AND PLUNGE INTO COLD WATER. AS SOON AS THEY HAVE COOLED, REMOVE AND SPREAD ON A KITCHEN TOWEL. WRAP GENTLY AND RESERVE AT ROOM TEMPERATURE.
SCRUB ANY DIRT FROM THE POTATOES. CUT INTO 1-2 INCH PIECES (I CUT THEM INTO IRREGULAR SHAPES). PLACE IN A STEAMER AND COOK, COVERED, FOR 6-8 MINUTES UNTIL THEY ARE EASILY PIERCED WITH A SHARP KNIFE.
EMPTY INTO A BOWL AND TOSS WITH 2 CUPS OF COLD WHITE WINE.
TRIM, PEEL AND MINCE THE SHALLOTS. PLACE IN THE BOTTOM OF YOUR SALAD BOWL. SPRINKLE WITH SALT AND BLACK PEPPER. ALLOW TO STAND FOR TEN MINUTES. STIR IN 2 TBSPS OF TARRAGON VINEGAR. ADD 3 TBSPS OF GRAINY MUSTARD. GRADUALLY, WHISK IN 4 TBSPS OF WALNUT OR HAZELNUT OIL. WHISK IN OLIVE OIL TILL THE DRESSING IS SLIGHTLY VISCOUS.
DRAIN THE POTATOES IN A STRAINER AND FOLD IN WITH THE DRESSING. IF YOU WISH TO SERVE IMMEDIATELY, TOSS WITH THE STRING BEANS. OR LET THE POTATOES SIT IN THE DRESSING TILL SERVING TIME.
TOSS WITH FRESHLY CHOPPED HERBS.
SERVES 6-8
Ingredients
Directions
BRING A LARGE POT OF SALTED WATER TO A BOIL.
MEANWHILE, TRIM THE STEM ENDS OF THE STRING BEANS.
FILL YOUR SINK WITH COLD WATER.
BOIL THE BEANS FOR 2 TO 4 MINUTES, TESTING FREQUENTLY TILL THEY'RE COOKED BUT CRUNCHY. DRAIN IN A COLANDER AND PLUNGE INTO COLD WATER. AS SOON AS THEY HAVE COOLED, REMOVE AND SPREAD ON A KITCHEN TOWEL. WRAP GENTLY AND RESERVE AT ROOM TEMPERATURE.
SCRUB ANY DIRT FROM THE POTATOES. CUT INTO 1-2 INCH PIECES (I CUT THEM INTO IRREGULAR SHAPES). PLACE IN A STEAMER AND COOK, COVERED, FOR 6-8 MINUTES UNTIL THEY ARE EASILY PIERCED WITH A SHARP KNIFE.
EMPTY INTO A BOWL AND TOSS WITH 2 CUPS OF COLD WHITE WINE.
TRIM, PEEL AND MINCE THE SHALLOTS. PLACE IN THE BOTTOM OF YOUR SALAD BOWL. SPRINKLE WITH SALT AND BLACK PEPPER. ALLOW TO STAND FOR TEN MINUTES. STIR IN 2 TBSPS OF TARRAGON VINEGAR. ADD 3 TBSPS OF GRAINY MUSTARD. GRADUALLY, WHISK IN 4 TBSPS OF WALNUT OR HAZELNUT OIL. WHISK IN OLIVE OIL TILL THE DRESSING IS SLIGHTLY VISCOUS.
DRAIN THE POTATOES IN A STRAINER AND FOLD IN WITH THE DRESSING. IF YOU WISH TO SERVE IMMEDIATELY, TOSS WITH THE STRING BEANS. OR LET THE POTATOES SIT IN THE DRESSING TILL SERVING TIME.
TOSS WITH FRESHLY CHOPPED HERBS.
SERVES 6-8
