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Green Beans with Mustard-Tarragon Vinaigrette

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Serves 4-6

  • 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

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 serving bowl and toss with all the vinaigrette. Serve immediately.

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

Photo: Scott Phillips

This is very tasty and a nice way to dress up green beans. Very easy to prepare as well.

I agree that this is really easy and a crowd pleaser. The benefit during the holidays is you don't have to sweat the temperature of the beans when you serve them. Just don't overcook! Trader Joes has great frozen haricot vert that work well with this recipe.

I make this frequently for holidays and family dinners, always to great reviews. It is delicious served at any temperature so it is a great dish to bring or just to have done early. The tarragon makes it.

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