Servings: 4
Start to finish: 15 minutes
2 tablespoons white wine vinegar
1 tablespoon minced fresh tarragon leaves
1 tablespoon minced shallots
1 pound green beans, trimmed
1/4 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.
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, Associated Press
