Green Beans With Mustard Tarragon Vinaigrette Recipes

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GREEN BEANS WITH MUSTARD TARRAGON VINAIGRETTE



Green Beans With Mustard Tarragon Vinaigrette image

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

1/4 cup salt, plus
1/4 teaspoon salt
1 medium shallot, peeled and thinly sliced
2 tablespoons tarragon vinegar
1 tablespoon Dijon mustard
1 tablespoon roughly chopped fresh tarragon
1/4 teaspoon extra virgin olive oil
1 1/4 lbs fresh green beans, trimmed

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



Summer Bean Salad with Tarragon Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 17

1/2 pound Romano or green beans, cut into 1-inch lengths, blanched until tender and chilled
1/2 pound Yellow wax beans, prepared as above for green beans
1/2 pound fresh soybeans, blanched and chilled
2 pounds fresh fava beans, shelled and cooked until tender
1 can garbanzo beans, drained and rinsed
3 bunches green onion, cleaned and finely minced
1 large red onion, peeled and finely diced
4 stalks celery, finely diced
1 large yellow bell pepper, finely diced
1/4 cup finely chopped fresh tarragon
1 bottle dry white wine (Chardonnay, etc.)
Stems of 1 bunch tarragon (save leaves for the salad)
3 shallots, peeled and finely minced
2 lemons, zested and juiced, finely chop the zest and set the juice aside
2 tablespoons rice vinegar (unseasoned)
1 to 1/2 cups pure olive oil
Salt and pepper

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 MUSTARD VINAIGRETTE



Green Beans with Mustard Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Kosher salt
2 pounds green beans, trimmed
3 tablespoons white wine vinegar
1/2 teaspoon sugar
2 shallots, thinly sliced
3 tablespoons dijon mustard
1/3 cup extra-virgin olive oil
Freshly ground pepper

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 BEAN SALAD WITH A CREAMY TARRAGON DRESSING



Green Bean Salad With a Creamy Tarragon Dressing image

This is an easy and delicious salad for summertime. Especially when the green beans are in their peak season. This recipe can be made using my Herbal Tarragon Vinegar #2882.

Provided by - Carla -

Categories     Onions

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs green beans
1/2 cup low-fat mayonnaise
1/3 cup herbal tarragon vinegar (Herbal Vinegar with Tarragon)
1/4 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon pepper
1 red onion, thinly sliced
freshly chopped tarragon, for garnish (optional)

Steps:

  • In a saucepan over high heat in 1 inch of water, heat green beans to boiling.
  • Reduce heat to low, cover and simmer 5-10 minutes or until green beans are tender crisp; drain.
  • In a bowl combine the mayonnaise, tarragon vinegar, salt, mustard and pepper; mix well.
  • I like to put the green beans and sliced onions in a large zip-lock bag (less clean up) along with the tarragon dressing mixture, fumbling for dressing to coat green beans.
  • If you don't have a large zip-lock bag you can place the green beans and sliced onions in a large dish and toss to coat with the tarragon dressing.
  • Cover and refrigerate 2 to 3 hours hours for flavors to blend before serving.
  • Garnish with freshly topped tarragon.
  • Serve and Enjoy!

Nutrition Facts : Calories 79.3, Fat 0.3, SaturatedFat 0.1, Sodium 120.5, Carbohydrate 18.3, Fiber 8.1, Sugar 4, Protein 4.4

MIXED GREENS WITH TARRAGON VINAIGRETTE



Mixed Greens with Tarragon Vinaigrette image

Categories     Salad     Leafy Green     Quick & Easy     Low Cal     Tarragon     Gourmet

Yield Serves 8

Number Of Ingredients 7

1 1/2 teaspoons Dijon-style mustard
1 shallot, minced
4 teaspoons tarragon white-wine vinegar
2 tablespoons minced fresh tarragon leaves or 1 teaspoon dried, crumbled
1/3 cup extra-virgin olive oil
8 cups torn mixed baby greens such as red or green oak-leaf and Lollo
rosso lettuces (available at specialty produce markets and some supermarkets), rinsed well and spun dry

Steps:

  • In a large bowl whisk together the mustard, the shallot, the vinegar, the tarragon, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the greens and toss the salad well.

GREEN BEANS WITH RED ONION AND MUSTARD SEED VINAIGRETTE



Green Beans with Red Onion and Mustard Seed Vinaigrette image

Categories     Mustard     Onion     Side     Vegetarian     Green Bean     Summer     Healthy     Gourmet     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

3 tablespoons olive oil
2 tablespoons mustard seeds
1/3 cup red-wine vinegar
1 tablespoon sugar
1 medium red onion, thinly sliced
1 1/2 lb green beans, trimmed

Steps:

  • Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes. Transfer oil with seeds to a large bowl.
  • Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
  • Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes. Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
  • Have ready a large bowl of ice and cold water.
  • Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and plunge into ice water to stop cooking, then drain well.
  • Toss beans with vinaigrette and salt and pepper to taste. Serve at room temperature or chilled.

TARRAGON GREEN BEANS



Tarragon Green Beans image

In this simple Thanksgiving side dish, green beans are sauteed with butter, shallots, and white wine. A finishing touch of aromatic fresh tarragon sets it apart.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

3 tablespoons unsalted butter
1 large shallot, finely chopped (1/2 cup)
2 pounds green beans, trimmed
1/2 cup dry white wine
2 tablespoons coarsely chopped fresh tarragon, plus sprigs for garnish
Kosher salt and freshly ground pepper

Steps:

  • Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes.
  • Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs.

HERBED GREEN BEANS WITH WARM MUSTARD VINAIGRETTE



Herbed Green Beans with Warm Mustard Vinaigrette image

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

4 ounces rustic raisin-nut bread, cut into 1/2-inch cubes (2 cups)
Coarse salt
1 1/2 pounds green beans, trimmed
2 tablespoons minced shallot (from 1 to 2 shallots)
1 tablespoon whole-grain mustard
1 tablespoon red-wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh dill, plus small sprigs for serving

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 CREAM SAUCE AND TOASTED ALMONDS



Green Beans With Mustard Cream Sauce and Toasted Almonds image

Green Beans With Mustard Cream Sauce and Toasted Almonds is my answer to classic green bean casserole. The vegetables and sauce can be made in the morning. Before serving, heat them together and sprinkle with almonds.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Green Beans

Yield 10

Number Of Ingredients 10

4 tablespoons butter
1 (16 ounce) package frozen pearl onions or small whole white onions
2 pounds green beans, trimmed and snapped into 2-inch pieces
Salt
1 ½ cups milk
½ cup chicken broth
¼ cup Dijon mustard
3 tablespoons flour
Freshly ground black pepper
½ cup slivered almonds, toasted until fragrant in a 325-degree oven (10 minutes or less)

Steps:

  • Heat 2 Tbs. of butter in a large, deep skillet over medium-high heat. Add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.
  • Dump onions onto a large cookie sheet. Add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. Turn heat to high; cover and cook until wisps of steam escape around the lid. Set timer for 5 minutes; cook until bright green but tender.
  • Drain beans; transfer to cookie sheet with onions and spread out to cool. (Cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)
  • Microwave milk, chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy. Heat remaining 2 Tbs. of butter in the skillet. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hours ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)
  • Add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 15.5 g, Cholesterol 15.1 mg, Fat 8.2 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 209.1 mg, Sugar 3.2 g

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