Green Bean Salad

Green Bean Salad

Haricots Verds en Salade
Green Been Salad

Adapted from La Science du maitre d'hotel, printed in 1750

1 pound green beans
2 teaspoons burnet
1 tablespoon chives
1 tablespoon chervil
1 tablespoon tarragon
2 tablespoons parsley
1/2 cup oil
2 tablespoons wine vinegar
1/8 teaspoon fresh black pepper

Slice the beans in two lengthwise if you wish and boil them in salted water. As soon as they are just tender, drain them and then dry them in a clean dish towel. Arrange them on their serving dish. Chop all the herbs together very fine and arrange them in a band around the beans. Whisk together the oil, vinegar and pepper in a bowl and serve alongside the beans; the dressing is put on the beans at the moment of serving.

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