Ingredients
1-1/2 pounds fresh green beans, trimmed2 cups thinly sliced radishes1/2 cup pecan or walnut pieces, toasted1/4 cup tarragon leaves3 tablespoons grated Parmesan cheese1/2 garlic clove1/4 teaspoon coarse sea salt or kosher salt1/8 teaspoon crushed red pepper flakes1-1/2 teaspoons white wine vinegar1/4 cup olive oil
Preparation
In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes.
Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture.
