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This recipe is...
rich in veggies
2 pounds fresh green beans, trimmed and cut into 1-inch pieces
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallots
1 tablespoons extra virgin olive oil
2 tablespoons freshly chopped tarragon
salt to taste
freshly ground black pepper
1. Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the green beans in the basket for about 3-4 minutes. Remove the basket and run under cold water to stop the cooking process.
2. Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and tarragon. Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)
3. Gently toss the green beans in the vinaigrette and serve at room temperature or chilled.
Serving Size: 3/4 cup of green beans with vinaigrette
Number of Servings: 6
|Fat||3 g||Fiber||6 g|
|Protein||2 g||Saturated Fat||0 g|
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