Summer Bean Salad

Summer Bean Salad

Serves 10

1 pound French green beans, stem ends removed

1 pound young wax beans, stem ends removed

1 pound Romano beans, stem ends removed and cut on the bias into 2-inch lengths

1/2 cup loosely packed tarragon leaves

3 tablespoons best-quality olive oil

3 shallots, peeled and sliced 1/8-inch thick

1 clove garlic, minced

1 tablespoon red wine vinegar

3/4 teaspoon salt

Freshly ground black pepper

Bring a medium pot of salted water to a full, rolling boil. Cook the French green beans until just tender, about 3 minutes; drain and cool. Repeat with the wax beans and the Romano beans, cooking till just tender. Add the tarragon; set aside. Warm 1 tablespoon of the olive oil in a small sauté pan over low heat and add the shallots and garlic; cook until the garlic is pale golden. Remove from the heat and stir in the remaining oil, vinegar, salt and a couple grinds of pepper; pour the mixture over the beans. Toss gently and set aside until ready to serve.