Crème fraîche is a thick soured cream with a velvety texture. It is available from specialty food stores and delicatessens. Light sour cream may be used instead.
Steaming is one of the cooking methods that best preserves the nutritional value, taste and texture of vegetables. Water and stock (broth) are both suitable steaming liquids.
Prepare 1 kg (2 lb) butter (yellow wax) beans, as for main recipe. Cook 15 to 18 minutes in lightly salted boiling water. Drain and let cool. * Finely dice 2 shallots. Place in a bowl with the beans. * Combine 4 tablespoons olive oil, 2 tablespoons tarragon vinegar, salt and pepper and pour over bean mixture. Leave in a cool place 2 hours, then season to taste. Grill or pan-fry 4 slices bacon until crisp. Chop and sprinkle over salad while still warm. Sprinkle with chopped fresh parsley.