Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.
Pole Beans with tarragon and almonds
1/2 lb mixed pole beans (haricot vert, wax, runner, romano, etc)
1/4 cup extra virgin olive oil
1/4 cup + 1 Tb salt
1/2 cup chopped fresh tarragon
2 Tb tarragon vinegar
2 Tb fresh lemon juice
3/4 cup sliced almonds
2 Tb minced shallot
Fresh ground pepper to taste
Preheat your oven to 325F. Trim the stems from your beans.
Spread the sliced almonds into a baking tray or saute pan in an even layer. Place the tray in the oven and allow to toast for 5 minutes. After 5 minutes mix up the almonds so that they will toast evenly and return to the oven for 3-5 more minutes until they are deep golden brown. Remove from the oven and allow to cool before using.
Bring a large pot of water to boil, about a gallon. When the water has begun to boil, add the ¼ cup of salt. Your blanching water should be salty like the ocean.
Drop your beans into the blanching water and allow to cook for about a minute. The beans should be starting to be tender, but should still have a slight crunch. When they are done, drain them into a colander and and transfer them to cool at room temperature on a tray lined with a towel.
Now you are ready to mix and season your salad. Place your blanched beans in a mixing bowl and add begin to add the pepper, shallot, tarragon vinegar, lemon juice and some of the salt. You don’t have to use all of the vinegar, lemon juice or salt, begin mixing and taste, adding more to your liking. When the salad is nearly seasoned as you like, add the almonds and the tarragon. Mix, taste again, and adjust the seasoning as you see fit. Once you add the almonds and the tarragon, you want to serve the salad quickly so that the herbs are bright and fresh and the almonds stay crunchy.