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Green Bean and Tomato Salad with Tarragon Dressing

April 15, 2017 Gran

From Food & Wine, adapted from a recipe from Paul Virant. This supersimple bean-and-tomato salad, tossed with a tarragon-flavored dressing, is perfect for summertime picnics. You can substitute fresh asparagus when it comes into season in the springtime.

1 pound green and yellow string beans (may substitute 1 pound asparagus)
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice
1 medium shallot, minced
1 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
salt and freshly ground pepper
1/2 pint cherry tomatoes, halved

In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans, rinse under cold water, drain again, and spread them on a large baking sheet to cool. Pat dry.

In a small bowl, whisk the olive oil with the lemon juice, shallots, and tarragon.  Season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well. Transfer to a platter and serve.

To make ahead, refrigerate the cooked beans and the dressing separately overnight. Bring to room temperature before tossing.

 

Recipes, Vegetables Paul Virant

About Gran

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 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

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