Summer Bean Salad With Tarragon Vinaigrette Recipes

TARRAGON VINAIGRETTE

Steps:

• In a small bowl, dissolve pectin in boiling water; set aside. In a small bowl, whisk the apple juice concentrate, vinegar, mustard, oil, tarragon, pepper and pectin mixture. Cover and refrigerate for at least 1 hour.

WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING

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.

WHITE-BEAN-AND-SHRIMP SALAD WITH TARRAGON VINAIGRETTE

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.

SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Rinse and spin-dry lettuce, set aside.
• In large bowl, mix remaining ingredients. Add lettuce on top and place in refrigerator.
• Toss well before serving and top with croutons and/or cheese sprinkles, if desired.
• A few tips: You may want to add more or less salt, depending on how much lettuce you are using.
• You can also use 1/4 chopped onion in place of the shallots - shallots have a milder, sweeter taste that truly compliments the dressing but vidalia or purple onion would be a good substitute.
• You can also add radishes, chopped kale, and raw spinach greens to the lettuce before tossing.

SUMMER BEAN SALAD II

Steps:

• In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.

SUMMER BUTTER BEAN SALAD WITH HOT SAUCE VINAIGRETTE

Steps:

• For the hot sauce vinaigrette: Put the hot sauce, vinegar, honey, mustard, garlic, oil and salt and pepper to taste in a lidded jar. Seal the jar and shake to combine. Set aside.
• For the salad: In a large bowl, combine the butter beans, corn kernels, cucumber, red onion, tomatoes and basil. Toss to combine. Start by adding 1/2 cup vinaigrette and gently stir to combine. Add more vinaigrette as desired. Season to taste with salt and pepper.

GRILLED VEGETABLE SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Chill salad plates.
• VINAIGRETTE:.
• Muddle the tarragon with a mortar and pestle (or mash between to tablespoons).
• In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended. Stir in shallots, garlic and and tarragon. Add lemon pepper to taste.
• BLANCH BEANS:.
• Bring a large pot of salted water to a rapid boil.
• Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes.
• Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
• Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
• PREPARE VEGETABLES FOR GRILLING:.
• Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. Allow to sit for 20 minutes.
• Place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave), Time will vary depending on size of the potatoes.
• To Grill Vegetables:.
• Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).
• Place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (Do not run under water as you will lose flavor.) Cut into 1-inch pieces. Set aside.
• Brush zucchini, onions, mushrooms and potatoes with olive oil.
• Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.
• Remove from grill and cool slightly.
• Cut vegetables into 1-inch pieces.
• Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).
• Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.
• Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.
• Pass remaining dressing.