The E.V T.V Show

…the food I make, the plants I grow, and the items I create.


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Green Bean and Tomato Salad with Tarragon Dressing

I have a revolving front door. People come and go regularly. And when they come, they come hungry. To stay ahead of the game, I prepare a few salads that can either be eaten as a side dish or by themselves.

tarragon tomato salad with fields of fire

Preparing these salads in the beginning of the week, gives me versatility when it comes to feeding others as well as myself. As I dash around the house in the morning, it takes only a few additional moments to pack my lunch.

tarragon tomato salad with new jersey blush wine

This salad uses tarragon, an herb that I rarely cook with. Tarragon tastes similar to anise or black licorice with the essence of sweetness. I enjoyed this for lunch and then decided to take it on a picnic – what a hit!

tarragon tomato salad with new jersey blush wine

GREEN BEAN AND TOMATO SALAD WITH TARRAGON DRESSING

total time: 30 minutes    yield: 4 servings

ingredients

  • 2 lbs green beans (mixed colors if you can) trimmed and cut diagonally into bite size pieces
  • ¼ cup olive oil
  • 2 medium shallots
  • 2 tbsp chopped tarragon
  • 1 pint cherry tomatoes
  • salt and pepper to taste
  • 2 tbsp lemon juice

 directions

  1. In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans and spread them on a large baking sheet to cool. Pat dry.
  2. In a small bowl, whisk the olive oil with the shallots and tarragon and season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well. Transfer to a platter and serve.