String Bean and Grape Tomato SALAD with Tarragon Cream DRESSING
(from kylerhea’s recipe box)
Instead of mixed greens, this makes a good first-course salad. It also goes well served with grilled or poached salmon or a butterflied leg of lamb.
Adapted from Salads, 150 Classic and Innovative Recipes for Every Course & Every Meal, by Leonard Schwartz (HarperCollins, 1992)
Fast Fact: Walnut oil contains the same beneficial omega-3 fatty acids as walnuts.
Quick Tip: Leftover dressing tossed with cold boiled potatoes makes a quick potato salad.
Source: Wildberries - link from this pageServes 4 people
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon coarse-grained mustard
- 1 tablespoon chopped fresh tarragon leaves, or 1 1/2 teaspoons dried
- 2 tablespoons sherry vinegar
- 4 tablespoons walnut oil
- 2 tablespoons heavy cream
- Salt and freshly ground white pepper
- 1/2 pound string beans, preferably thin haricots verts, available in good produce markets
- 1 cup halved grape tomatoes
- 1 tablespoon finely chopped shallots
For the dressing, in a small bowl, whisk together the two mustards, chopped tarragon, and vinegar. Slowly add the oil, drop by drop at first, allowing it to be incorporated. Whisk in the cream and season to taste with salt and a generous amount of pepper. Allow the dressing to sit in the refrigerator for at least 1 hour before using.
Trim both ends of the green beans and cut them into 2-inch lengths. Fill a bowl with ice water. Cook the green beans in salted boiling water until they are tender but still a bit crunchy, about 4 minutes. Drain the beans in a colander and immediately immerse them in the ice bath to stop their cooking and preserve the bright green color. Drain and dry well with a towel. Place the beans in a mixing bowl.
Add the tomatoes, shallots, and 1/4 cup of the dressing to the bowl with the cooked beans and toss to coat the vegetables. If desired, add more dressing.
Serve at once.