Green Bean Salad With A Creamy Tarragon Dressing Recipes

GREEN BEAN SALAD WITH CREAMY DRESSING

Steps:

• In a saucepan of boiling water, cook green beans, uncovered, until crisp-tender, 3-5 minutes. Remove beans with a slotted spoon; drop immediately into ice water. Drain and pat dry., Place cucumber, red pepper, onion and beans in a large bowl. Whisk together dressing ingredients; toss with vegetables. Refrigerate, covered, until cold.

GREEN BEAN SALAD WITH A CREAMY TARRAGON DRESSING

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!

SUMMER BEAN SALAD WITH TARRAGON VINAIGRETTE

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

THREE-PEA SALAD WITH CREAMY TARRAGON DRESSING

Steps:

• For dressing, in a small bowl, combine the vinegar, sour cream, oil, tarragon and honey; set aside., In a large saucepan, bring 4 cups water to a boil. Add sugar snap peas, frozen peas and edamame; cover and boil for 4-5 minutes or until tender. Drain and rinse under cold water. , Divide salad greens among four plates. Top with pea mixture and radishes; drizzle with dressing.

A CREAMY TARRAGON DRESSING

Steps:

• Whisk together 1st 6 ingredients in a small bowl until combined.
• Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth.
• Whisk in green onion and tarragon.
• Use immediately, or store in an airtight container in the refrigerator up to 2 days.
• Let chilled dressing stand 30 minutes before using.

POTATO AND GREEN BEAN SALAD WITH TARRAGON AND A SIMPLE SALAD DRESSING

Steps:

• Fill a medium sized pot with water. Add a pinch of salt and the potatoes and bring to a boil. Simmer for 15 minutes or until soft. Strain and set aside. While potatoes are simmering, add a couple of inches of water to a pot. Bring water to a boil and add beans. Simmer for 3-5 minutes or until beans are slightly tender then strain and run under cold water to stop the cooking. Next whisk dressing ingredients together in a small bowl and set aside. Add potatoes, beans and tarragon to a bowl. Add dressing and chopped shallots and toss well making sure to coat all of the vegetables in dressing. Add slivered almonds and feta and gently mix into salad.

MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
• Toss greens with dressing in a large bowl and season with salt and pepper.