Best Green Beans With Tarragon Vinaigrette Recipes

TARRAGON GREEN BEANS

Steps:

• Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes.
• Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs.

GREEN BEANS WITH TARRAGON

Steps:

• Fill a 3 quart sauce pan approximately ½ full with salted water and bring to a boil.
• Drop trimmed green beans into the water and bring back up to a boil. Cook gently for 5-6 minutes or until tender.
• Drain the green beans and return to the pan, adding butter, chopped tarragon, garlic powder, salt and pepper. Stir to melt the butter and combine. Serve immediately.

GREEN BEANS WITH MUSTARD VINAIGRETTE

Steps:

• Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
• Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
• Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.

MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
• Toss greens with dressing in a large bowl and season with salt and pepper.

GREEN BEANS WITH VINAIGRETTE

Steps:

• Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
• Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
• In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

SUMMER BEAN SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Combine the first 10 ingredients in a large mixing bowl. Set aside while you make the vinaigrette using the remaining ingredients.
• Place the wine in a saucepan with the tarragon stems and reduce over medium-high heat to 1-cup liquid. Immediately pour the hot, reduced wine over the chopped shallots and lemon zest in a medium-sized bowl. Let sit together and cool to room temperature (or place in refrigerator to speed up process). Remove the tarragon stems and discard. Whisk in the lemon juice and rice vinegar. Continue whisking, drizzling in the olive oil, tasting as you go. Season with salt and pepper as needed, and add a bit more lemon juice or rice vinegar if more acidity is desired.
• Combine the vinaigrette with the beans and vegetables and tarragon and taste again for seasonin

GREEN BEANS WITH TARRAGON VINAIGRETTE

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
• Meanwhile, in a bowl, combine the lime juice, vinegar, cayenne pepper, salt, and tarragon.
• Whisking constantly, slowly add the oil in a thin, steady stream until emulsified.
• Drizzle the vinaigrette over the beans before serving. Serve warm or at room temperature.
• Make-Ahead Note: This dish can be partially prepared up to 2 days in advance. Blanch the green beans by boiling until tender. Plunge them into an ice bath to stop the cooking. Drain and refrigerate, covered, until ready to add the vinaigrette. Cook the green beans until heated through.

GREEN BEANS WITH LEMON VINAIGRETTE

Steps:

• Blanch green beans in boiling water, then plunge them into an ice bath to stop the cooking.
• Toss with a vinaigrette made with olive oil, lemon juice and a tiny bit of minced garlic. (To turn this into a main dish, sear some tuna until crusty on the outside, but still raw in the middle. Cut into thick slices or chunks, and toss with the green beans and dressing.)

GREEN BEANS WITH MUSTARD TARRAGON VINAIGRETTE

Steps:

• Add beans to boiling water, cook till desired doneness.
• Drain beans in colander.
• While beans cook, whisk togehter the shallot, vinegar, mustard, tarragon, 1/4 tsp salt and black pepper.
• slowly whisk in olive oil.
• Put beans in a serving bowl and toss with the vinaigrette.
• serve immediately.