Green Bean & Tomato Salad with Tarragon Hazelnut Vinaigrette

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I can hardly wait until the first green beans arrive in the garden and never tire of having many meals with them for the next month and a half as they thrive. My love for these long green pods began on my Grandparents farm in Treasure Valley. Yes, the farm was on precious river bottom soil; hence, the name Treasure Valley as all manner of fruits and vegetables grew abundantly. My Grandmother would have me help her harvest green beans in her garden. She would then teach me numerous ways to prepare them, mostly cooked as a side dish.

ONWARD:

Each vegetable seems to have a perfect herb partner. For peas it’s mint. For beans it’s tarragon. I used to buy expensive tarragon vinegar when I could find it. Now I buy a nice bottle of organic white wine vinegar and place a few sprigs of tarragon in it and store in a cool, dark place. Within a month or so the vinegar is infused with a charming tarragon flavor. Though the green beans should be cooked until tender-crisp yielding a nice crunch, hazelnuts add an even more crunchy adornment. Serve this salad chilled on chilled salad plates for that hot summer evening.

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4 servings

INGREDIENTS:

Vinaigrette

½ teaspoon Dijon mustard

1 ½ teaspoon shallots, minced

1 tablespoon tarragon wine vinegar

2 tablespoons hazelnut oil or extra virgin olive oil

¼ teaspoon sea salt

¼ teaspoon fresh ground black pepper

Salad base

8 ounces fresh green beans, stem end discarded

2 cups mixed baby greens

2 tomatoes, cored, cut into eight wedges each

1 teaspoon fresh tarragon leaves, chopped

⅓ cup toasted hazelnuts, chopped

DIRECTIONS:

1.     Combine the mustard shallots, vinegar, oil, salt, and pepper in a small jar with a lid. Shake until thoroughly combined.

2.     Prepare an ice-water bath in a mixing bowl. Bring a salted pot of water to a boil. Add the green beans and simmer until bright green in color and tender yet slightly crisp, about four to five minutes. Strain and submerge in the ice water bath to stop the cooking. Drain and keep chilled.

3.     Shake the vinaigrette and toss half with the baby greens. Place on individual chilled salad plates or one large platter.

4.     Toss the other half of the vinaigrette with the green beans, tomatoes, and chopped tarragon. Place on top of the baby greens.

5.     Garnish with the chopped hazelnuts..

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Yield: 4 side servings
Author:

Green Bean & Tomato Salad with Tarragon Hazelnut Vinaigrette

Each vegetable seems to have a perfect herb partner. For peas it’s mint. For beans it’s tarragon. I used to buy expensive tarragon vinegar when I could find it. Now I buy a nice bottle of organic white wine vinegar and place a few sprigs of tarragon in it and store in a cool, dark place. Within a month or so the vinegar is infused with a charming tarragon flavor. Though the green beans should be cooked until tender-crisp yielding a nice crunch, hazelnuts add an even more crunchy adornment. Serve this salad chilled on chilled salad plates for that hot summer evening.
prep time: 25 Mcook time: 5 Mtotal time: 30 M

ingredients:

Vinaigrette
  • ½ teaspoon Dijon mustard
  • 1 ½ teaspoon shallots, minced
  • 1 tablespoon tarragon wine vinegar
  • 2 tablespoons hazelnut oil or extra virgin olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
Salad Base
  • 8 ounces fresh green beans, stem end discarded
  • 2 cups mixed baby greens
  • 2 tomatoes, cored, cut into eight wedges each
  • 1 teaspoon fresh tarragon leaves, chopped
  • ⅓ cup toasted hazelnuts, chopped

instructions:

How to cook Green Bean & Tomato Salad with Tarragon Hazelnut Vinaigrette

  1. Combine the mustard shallots, vinegar, oil, salt, and pepper in a small jar with a lid. Shake until thoroughly combined.
  2. Prepare an ice-water bath in a mixing bowl. Bring a salted pot of water to a boil. Add the green beans and simmer until bright green in color and tender yet slightly crisp, about four to five minutes. Strain and submerge in the ice water bath to stop the cooking. Drain and keep chilled.
  3. Shake the vinaigrette and toss half with the baby greens. Place on individual chilled salad plates or one large platter.
  4. Toss the other half of the vinaigrette with the green beans, tomatoes, and chopped tarragon. Place on top of the baby greens.
  5. Garnish with the chopped hazelnuts.

Calories

214.01

Fat (grams)

17.07

Sat. Fat (grams)

1.49

Carbs (grams)

13.77

Fiber (grams)

7.04

Net carbs

6.72

Sugar (grams)

4.42

Protein (grams)

5.70

Sodium (milligrams)

170.25

Cholesterol (grams)

0.00
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Created using The Recipes Generator
plant-basedLinda HierholzerSALADS