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Recipe

Blistered Green Beans and Cherry Tomatoes

Servings: 4

This simple side shows a brilliant way to coax more flavor out of those early-summer vegetables. Serve with burgers, roasted chicken or seared chops.

Ingredients

  • 1-1/2  lb. green beans, trimmed
  • 6 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. finely chopped shallot
  • 3 Tbs. Champagne vinegar
  • 2 Tbs. Dijon mustard
  • 2 Tbs. finely chopped fresh tarragon
  • 2 cups cherry tomatoes

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 180
  • Fat (g): 21
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 0
  • Sodium (mg): 330
  • Carbohydrates (g): 19
  • Fiber (g): 6
  • Sugar (g): 8
  • Protein (g): 4

Preparation

  • Position a rack in the center of the oven, and heat the oven to 425°F.
  • On a large rimmed baking sheet, toss the green beans with 1 Tbs. of the oil, and season lightly with salt and pepper. Spread in a single layer, and roast until beginning to wrinkle, about 15 minutes.
  • Meanwhile, in a small saucepan, combine the shallot and vinegar with 1 Tbs. water. Bring to a simmer over medium heat, and cook until the shallot softens, about 1 minute. Off the heat, whisk in the mustard, 1 Tbs. of the tarragon, and the remaining 5 Tbs. oil.
  • Scatter the tomatoes over the beans, and roast until the beans blister, about 10 minutes more. Transfer the vegetables to a bowl, and toss with 1/4 cup of the vinaigrette. Season to taste with salt and pepper, and sprinkle with the remaining 1 Tbs. tarragon. Pass extra vinaigrette at the table.

Reviews

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Reviews (1 review)

  • jahammill | 04/22/2019

    This is a quick and delicious salad. Making it again, twice in one week!

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