Crunchy Mixed-Bean Salad with Celery and Tarragon

I just love this crunchy salad, the combination of textures and flavors hit all the right notes. The addition of pepperonicis and their liquid is genius.

from: Six Seasons
serves: 4

kosher salt + freshly ground black pepper
1/2 pound wax beans, green beans, or a mix of both
2 cups homemade shell beans or canned, a mix of types, drained and rinsed (I used Great Northern and navy)
4 to 6 inner celery stalks with leaves attached
1 bunch flat-leaf parsley, thick stems trimmed off and reserved, leaves left whole
1/2 cup lightly packed tarragon leaves
extra-virgin olive oil
1/2 bunch scallions or chives, trimmed, thinly sliced, soaked in ice water for 20 minutes, and drained well
1/2 cup roughly chopped pepperoncini, plus a splash or two of the pickling liquid
1 lemon
2 tablespoons capers, rinsed, drained, and roughly chopped
kosher salt + freshly ground black pepper
4 soft or medium-boiled eggs*

Bring a medium pot of water to a boil and add salt until it tastes like the sea. Add the wax beans and boil for just about 1 minute. You want the beans to be crisp-tender. Drain and immediately run under cold water to stop the cooking. Pat dry.

Pile the wax beans into a large bowl. Add the shell beans.

Roughly chop the leaves on the celery stalks, then cut the stalks crosswise at a sharp angle into 1/4 inch pieces and add all to the bowl of beans.

Measure out half the parsley stems, trim off the dried ends of the stems, and very finely slice them crosswise, as you would chives. Add the parsley stems, leaves, and the tarragon to the bowl, along with the scallions and pepperoncini, plush a splash or two of the pickling liquid. Gently mix all the ingredients. grate the lemon zest into the bowl, add the capers, season generously with black pepper, add about 1/2 cup olive oil, and toss again. Tear the eggs into pieces and distribute over the bowl.

When you’re ready to serve, give the salad a final spritz of lemon juice.

*For perfect medium-boiled eggs:

Gently lower the eggs into boiling water (a spider strainer is useful here). Don’t overcrowd the pot. Set a timer for 7 minutes. After 7 minutes, use the spider strainer or slotted spoon to transfer eggs to an ice bath and let them cool completely. Softly tap the egg against the counter to crack the shell; carefully peel. If the shell doesn’t slip off easily, run it under cold water to loosen.

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