French Beans with Lemon & Tarragon

Name: French Beans with Lemon & Tarragon
Cuisine: French
Ingredients: 225 g (8 oz) haricots verts or fine beans; 225 g (8 oz) haricots verts or fine beans; 225 g (8 oz) trimmed mangetout or sugar snap peas, or a mix of both; 225 g (8 oz) trimmed mangetout or sugar snap peas, or a mix of both; 2 tbsp blanched almonds, pine nuts, or hazelnuts; 2 tbsp blanched almonds, pine nuts, or hazelnuts; 2 tbsp blanched almonds, pine nuts, or hazelnuts; 1 lemon, unwaxed if possible; 1 tbsp extra-virgin olive oil; 1 tbsp hazelnut or walnut oil; 1 tbsp hazelnut or walnut oil; 2 tbsp snipped fresh tarragon; ½ tsp fine sea salt; 15 grinds black pepper

Preparation info

Serves:
6

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

Evelyn and Myer Rose honeymooned in Biarritz, an adventurous, if not downright daring thing to do in the 1940s. It was the start of a lifelong love affair with France and its food.

Four decades later, they returned to the area to visit the legendary chef and restaurateur, Michel Guérard. A simple salad of

Ingredients

Europe
France
Israel
Biarritz
Main course
Vegan
Gluten-free
Jewish

Ingredients

Method