Radish and Wax Bean Salad with Crème Fraîche Dressing

Ingredients

• 0.5 cup almonds toasted sliced
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup crème fraîche 
• 1 tablespoon tarragon fresh finely chopped
• 12 ounces green beans ends trimmed
• 6 servings kosher salt 
• 1 tablespoon juice of lemon freshly squeezed
• 2 teaspoons lemon zest finely grated (from 1 medium lemon)
• 1 pound radishes washed trimmed cut into 1/2-inch wedges
• 12 ounces turtle beans yellow ends trimmed

Equipment

• bowl
• paper towels
• pot
• kitchen towels
• slotted spoon

Directions

1. Place all of the ingredients in a small bowl and stir to combine; set aside.For the salad:Bring a large pot of heavily salted water to a boil over high heat.
2. Add the green beans and cook until just tender, about 3 minutes. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.Using a slotted spoon, transfer the green beans to the ice water bath and set aside. Return the water to a boil, add the wax beans, and cook until just tender, about 2 to 4 minutes.
3. Transfer the yellow beans to the ice bath and let sit until all of the beans are cool, about 4 to 5 minutes.
4. Remove the beans from the ice water bath, spread them out on a clean kitchen towel or a paper towel, and pat them dry with additional towels.
5. Transfer the beans to a large serving platter and spread the radishes on top in an even layer.
6. Drizzle with the dressing and sprinkle with the almonds.