GREEN BEANS WITH TARRAGON
Green beans lightly seasoned with tarragon and garlic.
Provided by Martha
Time 17m
Number Of Ingredients 6
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
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
GREEN BEANS WITH WARM BACON VINAIGRETTE
Grill the green beans for this side dish with a bacon-mustard dressing.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare an outdoor grill for medium-high heat.
- Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
- Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
- While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
- Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.
HERBED GREEN BEANS WITH WARM MUSTARD VINAIGRETTE
Green beans are tossed with a mustard vinaigrette and raisin-nut croutons. Sweet and sour never tasted so garden-fresh!
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Arrange bread cubes in a single layer on a rimmed baking sheet and toast, tossing once, until golden brown, about 10 minutes.
- In a large pot of salted boiling water, cook green beans until crisp-tender, 4 to 6 minutes. Drain; return beans to pot.
- In a small saucepan, mix together shallot, mustard, and vinegar, then whisk in oil in a slow, steady stream. Heat mixture over low, whisking constantly, just until warm.
- Toss beans with vinaigrette, toasted bread, and chopped dill. Season with 1/4 teaspoon salt. Transfer to a platter, garnish with dill sprigs, and serve.
Nutrition Facts : Calories 163 g, Fat 10 g, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 145 g
GREEN BEANS WITH MUSTARD TARRAGON VINAIGRETTE
Make and share this Green Beans With Mustard Tarragon Vinaigrette recipe from Food.com.
Provided by philip dreger
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 54.3, Fat 0.7, SaturatedFat 0.1, Sodium 7270.2, Carbohydrate 11.4, Fiber 5, Sugar 2.1, Protein 3.1
SUMMER BEAN SALAD WITH TARRAGON VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 17
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
Make and share this Green Beans With Tarragon Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 96.5, Fat 6.9, SaturatedFat 1, Sodium 104.1, Carbohydrate 8.5, Fiber 3.9, Sugar 1.6, Protein 2.1
GREEN BEAN SALAD WITH HOT MUSTARD DRESSING
Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
- Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
- Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.
GREEN BEANS WITH WHOLEGRAIN MUSTARD
A versatile side dish that can be prepared at the last minute - simply mix your beans with crème fraîche, mustard, shallots and lemon
Provided by Barney Desmazery
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Bring a large pan of water to the boil, then drop in the green beans and cook for 4-5 mins until they are just cooked but still bright green and with a slight crunch.
- While the beans are cooking, heat the butter in a large shallow pan and soften the shallot. Add the mustard and crème fraîche, and bring to a simmer to combine. Add the drained beans and lemon juice, stir until evenly coated, then serve straight away.
Nutrition Facts : Calories 82 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
HONEY-MUSTARD GREEN BEANS
I used this recipe as an occasion to get my kids involved in cooking. They had fun snapping ends off the beans and they delighted in whisking together the dressing ingredients. In addition I was surprised how much they liked the green beans with this hint of sweetness.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place beans in a small saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the vinegar, oil, mustard, honey and salt. Drain beans; add to vinegar mixture and toss to coat.
Nutrition Facts : Calories 65 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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GREEN BEANS WITH TARRAGON VINAIGRETTE RECIPE — THE …
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5/5 (1)Category Side DishCuisine AmericanTotal Time 20 mins
- 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 over the dressing, and toss to coat the beans. Season with more salt and pepper if needed. Serve at room temperature.
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