Green Bean Salad with Tarragon
Tarragon and sliced shallots add another dimension of flavor to the crisp taste and feel of fresh green beans.
- Ingredients:
- 1 lb green beans, ends trimmed
- 3 tablespoons extra-virgin olive oil
- 1-1/2 tablespoons white wine vinegar
- 1 teaspoon Dijon-style mustard
- 1 medium shallot, thinly sliced
- 1 tablespoon fresh tarragon leaves, roughly chopped
Preparation:
Bring a pot of salted water to a boil and have a large bowl of ice water ready. Add the beans to the boiling water and cook until crisp-tender, but still bright green, 3 to 4 minutes. Drain and immediately add to the ice water to stop the cooking process. Let stand for about 3 minutes, drain thoroughly and lay on a clean kitchen towel to absorb the excess water.
Whisk the olive oil, white wine vinegar and mustard together in the bottom of a large mixing bowl. Add the shallots, tarragon and green beans and toss to combine. Cover and set aside for about an hour, tossing the mixture every so often to blend the flavors.
Makes 6 servings
