Green Beans With Tarragon Vinaigrette
2 tablespoons white wine vinegar
1 tablespoon minced fresh tarragon leaves
1 tablespoon minced shallots
1 pound green beans, trimmed
¼ cup extra-virgin olive oil
1 teaspoon Dijon mustard (preferably coarse)
Kosher salt and freshly ground pepper to taste
Bring a large pot of salted water to a boil. While the water is coming to a boil, fill a large bowl with ice water. In a small bowl, combine the vinegar, tarragon and shallots. Set aside.
Plunge the beans into the boiling water and cook for about 4 minutes until just barely tender. Drain and drop them immediately into the bowl of ice water to stop the cooking. Let them cool for a few minutes, then drain well.
Meanwhile, add the olive oil, mustard, and salt and pepper to the shallot mixture and stir to combine. Turn the drained and cooled beans into a serving dish or bowl, drizzle the dressing over them, and toss to coat the beans. Season with more salt and pepper if needed. Serve at room temperature.
Serves 4
Nutrition information per serving: 166 calories; 128 calories from fat; 14 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 277 mg sodium; 9 g carbohydrate; 3 g fiber; 4 g sugar; 2 g protein.
Katie Workman