Servings:4

This simple side shows a brilliant way to coax more flavor out of those early-summer vegetables. Serve with burgers, roasted chicken or seared chops.

Ingredients

1-1/2 lb. green beans, trimmed
6 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
3汤匙。切碎的葱
3汤匙。Champagne vinegar
2 Tbs. Dijon mustard
2 Tbs. finely chopped fresh tarragon
2 cups cherry tomatoes

Calories (kcal) : 270
Fat Calories (kcal): 180
Fat (g): 21
Saturated Fat (g): 3
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 15
Cholesterol (mg): 0
Sodium (mg): 330
Carbohydrates (g): 19
Fiber (g): 6
Sugar (g): 8
Protein (g): 4

Preparation

Position a rack in the center of the oven, and heat the oven to 425°F.
On a large rimmed baking sheet, toss the green beans with 1 Tbs. of the oil, and season lightly with salt and pepper. Spread in a single layer, and roast until beginning to wrinkle, about 15 minutes.
Meanwhile, in a small saucepan, combine the shallot and vinegar with 1 Tbs. water. Bring to a simmer over medium heat, and cook until the shallot softens, about 1 minute. Off the heat, whisk in the mustard, 1 Tbs. of the tarragon, and the remaining 5 Tbs. oil.
Scatter the tomatoes over the beans, and roast until the beans blister, about 10 minutes more. Transfer the vegetables to a bowl, and toss with 1/4 cup of the vinaigrette. Season to taste with salt and pepper, and sprinkle with the remaining 1 Tbs. tarragon. Pass extra vinaigrette at the table.

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Reviews (2 reviews)

dragonmanmark| 04/12/2020

I couldn't find fresh tarragon at the store so I used some tarragon vinegar instead.
Couldn't get the olive oil and mustard to combine into a vinegarette? Next time I'll combine the mustard and olive first then add the shallots and also not simmer away all the vinegar.
jahammill| 04/22/2019

This is a quick and delicious salad. Making it again, twice in one week!

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