Buy the freshest vegetables available and only during their peak season. The ones here are at their best in mid-to late summer.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Trim beans Snap off the ends of all the beans, leaving the “tail” on if desired.
Step 2
Boil water Bring a large pot of water to a vigorous boil. Add a generous amount of salt.
Step 3
Blanch and shock vegetables Cook beans and peas in separate batches, starting with the wax beans and ending with the haricots verts, just until color is brightened and they are crisp-tender (they should bend without snapping but not be at all limp), 45 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.
Step 4
Drain and chill Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.
Step 5
Serve Arrange vegetables on a platter and serve with dressing, for dipping.
