French Bean Salad With Tarragon And Green Peppercorn

• 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

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.

green beans, green zucchini, white wine vinegar, olive oil, mayonnaise, salt, tarragon, green peppercorns, capers

Taken from food52.com/recipes/4764-french-bean-salad-with-tarragon-and-green-peppercorn (may not work)