French Bean Salad with Tarragon and Green Peppercorn

Ingredients

• 1/2
  
  pound French green beans, stems removed
  
• 1
  
  small green zucchini (about 6-8 oz.), julienned lengthwise then cut in half
  
• 2
  
  teaspoons white wine vinegar
  
• 4
  
  teaspoons olive oil
  
• 1
  
  tablespoon mayonnaise
  
• 1
  
  pinch flaky sea salt, more to taste
  
• 1
  
  tablespoon chopped fresh tarragon
  
• 1/2
  
  teaspoon green peppercorns, finely crushed (more to taste)
  
• 1
  
  teaspoon capers, rinsed and chopped, more to taste
  

Directions

1. 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; drain 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.
2. 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.
3. 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.