Meat the DCS Grill

MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN

Tarragon-Mustard

String Bean Salad

SERVES 4 TO 6

This salad can be served cold or at room temperature,

which makes it equally good for an indoor or outdoor meal.

If you can’t find yellow wax beans, use 1½ pounds of green

beans total. You can substitute fresh dill or parsley for

the tarragon.

3 tablespoons extra-virgin olive oil

1½ tablespoons white wine vinegar

1½ tablespoons Dijon mustard

1 tablespoon lemon juice

2 teaspoons honey

2 teaspoons finely chopped fresh tarragon

¼ teaspoon pepper

⅛ teaspoon cayenne pepper

12 ounces green beans, trimmed

12 ounces yellow wax beans, trimmed

2 teaspoons salt

1. Whisk oil, vinegar, mustard, lemon juice, honey,

tarragon, pepper, and cayenne together in large bowl. Set

aside.

2. Bring 4 quarts water to boil in large pot. Add

beans and salt and cook until beans are crisp-tender, about

5 minutes. Drain beans and transfer to bowl with dressing.

Toss to combine. Refrigerate for at least 30 minutes or up

to 3 days before serving.