Ingredients

Herbes de Provence (see Note) 4 to 5 Tbsp. dried marjoram 4 to 5 Tbsp. dried thyme 4 to 5 Tbsp. dried summer savory 4 to 5 bay leaves, crumbled 2 Tbsp. dried basil 2 Tbsp. dried oregano 1 Tbsp. dried rosemary 1 Tbsp. crumbled sage 1 tsp. dried lavender Pickles ½ to ⅔ lb. haricots verts 1 Tbsp. mustard oil (available where Indian foods are sold) 1 tsp. capers ⅓ cup Champagne vinegar ⅓ cup water 2 lemons, zested (julienne the zest) and juiced (about ⅓ cup juice) 1 Tbsp. black peppercorns 1 tsp. herbes de Provence ½ tsp. coarse-grain salt 1 tsp. sugar

Description

Herbes De Provence (see Note) 4 to 5 Tbsp. Dried Marjoram 4 to 5 Tbsp. Dried Thyme 4 to 5 Tbsp. Dried Summer Savory 4 to 5

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