Mustard Tarragon Green Beans

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**First posted in the summer; this is also great for winter if you have access to fresh green beans.

Well, after the last few posts, you’re probably going to think that I’m a spokesperson for some mayonnaise company.  No, it just happens to appear in a lot of summer salads.  So, here’s a great summer side that can be served warm, cold, hot, as a side or as a salad for a cook-out.   

  • 1 1/2 pounds green beans, strings removed
  • zest of one lemom
  • juice of 1 to 2 lemons (about 1/4 cup)
  • 1 1/2 tablespoons fresh tarragon, minced
  • 1 tablespoon dijon or whole-grain mustard
  • 2 tablespoons good olive oil
  • kosher salt & freshly ground black pepper

Bring a large pot of heavily salted water to a boil.  In the meantime, prepare beans.  Also, set a a large bowl of water and fill it with a dozen or so ice cubes.

When the water comes to a boil, immerse all the beans and let cook for 2  to 2 1/2 minutes.  Immediately remove (with scoop or drain water) and immerse in the ice cold water to stop the cooking process.  Remove quickly and allow to air dry. You don’t want these to be wet when they are dressed.

Combine the zest, lemon juice, tarragon, mustard and olive oil and mix well.  Taste for salt and pepper and season to taste.

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Toss dry green beans with dressing and either serve warm, or refrigerate and serve at room temperature. 

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This as a good side to serve with some of the juicy rich grilled meats so popular in the summer time.

Serves 4 to 6 as a side; 6 to 8 as a salad.

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