Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Green Beans with Mustard-Tarragon Vinaigrette

Article Image
Scott Phillips

Servings: 4-6

Ingredients

  • 1/4 cup plus 1/4 tsp. kosher salt
  • 1 medium-small shallot, peeled, cut in half lengthwise, and thinly sliced
  • 2 Tbs. tarragon vinegar
  • 1 Tbs. Dijon mustard
  • 1 Tbs. roughly chopped fresh tarragon
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup good-quality extra-virgin olive oil
  • 1-1/4 lb. fresh green beans, rinsed well, stem ends trimmed

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 120
      Fat Calories (kcal): 80
      Fat (g): 10
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 330
      Carbohydrates (g): 8
      Fiber (g): 3
      Protein (g): 2

Preparation

  • Bring 4 qt. water and the 1/4 cup salt to a boil in a large saucepan. Meanwhile, in a medium mixing bowl, whisk together the shallot, vinegar, mustard, tarragon, the 1/4 tsp. salt, and black pepper. Slowly whisk in the olive oil.
  • Add the beans to the boiling water, stir once or twice to distribute them, and cook until tender throughout but not soft, 4 to 5 minutes, depending on the beans’ size and freshness. Drain the beans in a colander. Put the beans in a┬áserving bowl and toss with all the vinaigrette. Serve immediately.

Reviews

Rate or Review

Reviews

  • Russcalot | 11/20/2014

    I used Sherry vinegar and basil instead of tarragon. This would go well with just about any blanched or steamed vegetable, just use an appropriate herb. Serve the remaining sauce on the side, as it isn't very sticky, and your guests will mop it up with bread. Use a sweet loaf instead of sourdough. A dense cranberry-walnut loaf is ideal.

  • Krispie | 11/11/2014

    Very tasty.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks