½ pound green string beans, trim- Freshly ground black pepper
med, washed and cut into 1½-inch ½ c olive or vegetable oil, or a
lengths combination of both
3 T tarragon vinegar 2 firm heads bibb or Boston lettuce,
1 T finely chopped onions trimmed, washed, separated in
½ tsp crumbled dried thyme leaves and cut into 1-inch pieces
½ tsp crumbled dried savory (about 3 cups)
½ tsp dry mustard 2 T finely chopped scallions,
1 tsp salt including 1 inch of the green tops
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Drop the string beans into enough lightly salted boiling water to cover
them by at least 1 inch. Boil briskly, uncovered, for 4 to 5 minutes, or
until the beans are tender but still somewhat crisp to the bite. Drain the
beans in a sieve or colander and run cold water over them to cool them
quickly and set their color. Spread the beans on paper towels to drain and
pat them dry with fresh paper towels. Refrigerate until ready to serve.Just before serving, combine the vinegar, onions, thyme, savory, dry mustard, salt and a few grindings of pepper in a serving bowl and mix well with a wire whisk. Whisking constantly, pour in the oil in a slow stream and stir until the dressing is smooth and thick. Add the beans, lettuce and scallions, and toss together gently but thoroughly. Serve at once. Serves 4 to 6.
