WHITE-BEAN-AND-SHRIMP SALAD WITH TARRAGON VINAIGRETTE
Provided by Molly O'Neill
Categories brunch, dinner, lunch, salads and dressings, main course
Time 1h
Yield Four servings
Number Of Ingredients 15
Steps:
- To make the salad, place the beans, water, thyme, bay leaf and garlic in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the beans are tender but not mushy, about 45 minutes. Drain and remove thyme, bay leaf and garlic. Place in a large bowl and set aside until cool. Toss in the shrimp, fennel, salt and pepper.
- To make the vinaigrette, whisk together all ingredients. Toss with the salad. Divide among 4 plates, garnish with the chives and serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 3 grams, TransFat 0 grams
WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING
Provided by Melissa Clark
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
- Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
- In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
- In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams
3-BEAN SALAD WITH LEMON VINAIGRETTE
Steps:
- For the lemon vinaigrette: Using a rasp grater, grate the garlic into a bowl. Add the lemon juice, cumin, honey and Dijon. Whisk in the olive oil and season with salt and pepper.
- For the 3-bean salad: Mix the celery, green onions, black beans, kidney beans and white beans in a large bowl.
- Dress the salad with 1/4 cup of the vinaigrette and toss well. Season with salt and pepper and toss with the parsley.
TARRAGON SALAD DRESSING
Marie Hoyer of Lewistown, Montana whisks together tarragon, chives, parsley and Dijon mustard in her delightful vinaigrette. The fast-to-fix dressing will add a fresh tang to any bowl of mixed greens.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 3/4 cup.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.
Nutrition Facts : Calories 166 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
FRESH BEAN AND TOMATO SALAD WITH CREAMY CAESAR VINAIGRETTE
Steps:
- For the vinaigrette: In a skillet over medium-low heat, toast the pine nuts, stirring occasionally, until golden and fragrant, 4 to 5 minutes. Remove from the heat and set aside. (Alternatively, place the pine nuts on a baking sheet and toast in a 350-degree oven until golden, 6 to 8 minutes.)
- In a blender, combine the mayonnaise, pecorino, toasted pine nuts, lemon juice, Dijon, anchovies, Worcestershire, cayenne and a pinch of salt and pepper. Blend until smooth. Set aside.
- For the salad: Bring a large pot of salted water to a boil. Blanch the beans until crisp-tender, 5 to 7 minutes. With a slotted spoon, remove the beans to a serving plate and add the sliced tomatoes and torn basil. Drizzle with the vinaigrette, and sprinkle with some pine nuts and the 2 tablespoons pecorino. Season with salt and pepper.
GREEN BEANS AND RADISH SALAD WITH TARRAGON PESTO
Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes. , Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture.
Nutrition Facts : Calories 115 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 89mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
TARRAGON GRILLED CHICKEN WITH GREEN BEAN SALAD
Asparagus, sweet peas, fennel and green beans salad, tossed with cherry tomatoes cooked in a sherry vinaigrette. Served with tarragon grilled chicken, accompanied by a roasted strawberry-fontina popover. For more, see Chef Mark's menu here: www.kitchensurfing.com/menus/the-essence-of-spring-527e8491f7c13ae056000041.
Provided by Chef Mark Hardin
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Take tarragon, garlic, lemon, juice and 1/4 cup extra virgin olive oil and blend in a food processor.
- Trim chicken and place in a pan and cover with tarragon marinade, cover and chill for 20 minutes.
- Grill chicken. Set aside to cool while making salad.
- In a large pot, boil 3 quarts of water. When boiling add the lemon (reserve zest) then add fennel. Cook for 4 minutes or until tender. Remove fennel with a hand strainer into an ice water bath, leaving lemon behind.
- Follow the same method with green beans and asparagus. They all cook at different temperatures and you need to cook at least 4 minutes. After each minute check crispness until finished. Refresh ice bath each time.
- Reserve poached vegetables on a paper towel to dry while making warm vinaigrette.
- In a large sauté pan add rest of oil and sherry vinegar. Cook on medium high till hot then add tomatoes and peas. Sauté till tomatoes start to break down then immediately remove.
- Place vegetables in a large bowl then pour vinaigrette over and toss. Place on 4 plates or bowls.
- Slice chicken on the bias and place each sliced breast on salads and garnish with dried edamame seeds.
Nutrition Facts : Calories 694.2, Fat 42.1, SaturatedFat 7.9, Cholesterol 92.8, Sodium 167, Carbohydrate 43.9, Fiber 12.9, Sugar 12.3, Protein 42.6
WALDORF CHICKEN SALAD WITH TARRAGON DIJON VINAIGRETTE
This is a lighter version of Waldorf salad made with a tarragon-Dijon vinaigrette. The addition of chicken pieces makes it suitable for lunch or a light dinner served with rolls.
Provided by Irmgard
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the dressing, whisk the vinegar with the Dijon, garlic, salt and pepper in a small bowl.
- While whisking, drizzle in the oil.
- Stir in the tarragon.
- To make the salad, toss the chicken with the apple, celery and onion in a bowl.
- Add 1/4 cup of the dressing or enough to coat.
- Add the pecans, taste and add more dressing if you wish.
- Serve on a bed of lettuce (I use romaine.).
Nutrition Facts : Calories 391.4, Fat 29.5, SaturatedFat 4.8, Cholesterol 78.8, Sodium 240.1, Carbohydrate 4.4, Fiber 1.3, Sugar 2.3, Protein 27.1
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TWO-BEAN SALAD WITH TARRAGON | MIDWEST LIVING
From midwestliving.com
Total Time 20 minsCalories 93 per serving
- Fill a large bowl with ice water and set aside. Bring a large pot of salted water to boil. Add all beans and cook until crisp-tender, 3 to 5 minutes. Drain. Immediately plunge drained beans into the bowl of ice water to stop the cooking. Once beans are cool, drain and allow to dry completely.
- In a large bowl, whisk together shallot, lemon juice, tarragon, mustard, salt, sugar and pepper. While whisking, slowly pour in olive oil and continue whisking until emulsified. Add beans; toss to coat.
GREEN BEAN SALAD WITH PEAS, CHARD AND DIJON TARRAGON …
From vanillaandbean.com
Estimated Reading Time 6 mins
- Place a large pot on the stove and fill it 2/3 full of water. Bring the water to a boil. While the water is coming to a boil prepare an ice bath with a strainer that fits inside the bath. When the water is boiling, add the peas. Blanch for 45 seconds. Using a large slotted spoon or strainer, scoop out the peas and place them in the ice bath strainer. Strain the peas and place them in a large mixing bowl.
- To a small mixing bowl add the oil, mustard, lemon zest, lemon juice, tarragon, red pepper, salt, a few grinds of black pepper and the garlic. Use a whisk to whisk all the ingredients together. I cannot get this dressing to form an emulsion.. if you can, I want to know your secret! There is too little dressing to put in a food processor - I tried. So just whisk until it all comes somewhat together.
- Dress the salad with all the dressing and toss with hands. Finish it with fresh ground pepper to taste. This salad holds well overnight in the fridge already dressed. iIf packing it for a picnic, lunch or dinner party, go ahead and dress it in advance.
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