Recipe: Summer Bean Salad with Creamy Lemon Dressing

SUMMER BEAN SALAD WITH CREAMY LEMON DRESSING

1 pound mixed summer beans, such as sugar snap peas, haricots verts or green beans, yellow wax beans or runner beans, stems trimmed
1 1/2 shallots, finely chopped
1/2 cup walnut halves and pieces, toasted*
1 handful of fresh flat-leaf parsley, chopped
1 tablespoon grainy mustard
1 tablespoon hot water
1/2 teaspoon sugar
Juice of 1 lemon
1/3 cup extra-virgin olive oil
1/4 cup creme fraiche (or sour cream)
Kosher salt and freshly
ground black pepper

Bring large pot of salted water to boil. Add beans and cook until crisp-tender, 3 to 5 minutes (they'll be done at roughly the same time). Drain. Transfer to bowl of salted ice water to stop the cooking and drain well.

Transfer to mixing bowl and toss in shallots, walnuts and parsley.

In jar, combine mustard, water, sugar, lemon juice, oil, creme fraiche, salt and pepper. Put cap on and shake vigorously to emulsify.

Just before serving, pour dressing over beans and toss well.

*Toast walnuts on a baking sheet in a 375-degree oven for 7 to 8 minutes, until fragrant.

Servings: 6
Adapted from source: Eat This Book: Cooking with Global Fresh Flavors by Tyler Florence