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.
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.
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!
GREEN BEAN AND TOMATO SALAD WITH TARRAGON DRESSING
total time: 30 minutes yield: 4 servings
- 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
- 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.
- 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.