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Green Beans with Mustard-Tarragon Vinaigrette

Scott Phillips

Servings: 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

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


  • 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.


Rate or Review

Reviews (5 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.

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