preparation

Makes 8 servings

Preparation time: 20 minutes

Cooking time: 7 to 8 minutes for peppers, 1 minute for green beans

1. Up to a week ahead, place peppers on a long-handled cooking fork or place them on a rack and roast them directly over an open flame. Char the peppers on all sides and then place in a bowl and cover the bowl with plastic wrap. Let the peppers cool down for 20 minutes. Refrigerate.

2. The day before, blanch the green beans in boiling water for 1 minute. Drain, plunge beans into ice water, and drain again. Refrigerate.

3. On meal day, whisk together the oil, mustard, juice, and herbs. Set aside.

4. Remove the skins, seeds, and membranes of the peppers and discard. Slice the peppers into thin strips. Toss the green beans and dressing together. Add the peppers and toss again.

5. Serve at room temperature.