Provided by: Chef Wylie Dufresne
Trim the wax beans and haricots verts. Cook each of the 3 kinds of beans separately in boiling, salted water for about 5 minutes, or until just tender. Drain and refresh in ice water. Drain again. Put the beans in a large bowl, and add the radishes and chives. In a small bowl, mix together the lemon juice, oils, and salt and pepper. Pour over vegetables, toss, and serve immediately.
Arrange the bean salad on six plates, and sprinkle mint and lemon zest on top.(Published 2000)