Green beans – get ‘em while they’re hot! Or cold. They’re in season now, so green beans are cheap and plentiful. My husband likes them best splashed with olive oil and roasted in the oven, but sometimes you don’t want to heat up the house. For a yummy, summery green bean dish that’s delicious warm or cold, try this Tarragon Green Bean Salad!
Fresh herbs are a joy, and this recipe uses parsley, tarragon, and green onions. Technically this may be a green goddess salad dressing, and it IS wonderful on a salad with fresh tomatoes. You will have enough dressing left over to do just that! Make the dressing while the beans are cooking and this recipe is ready in a snap. Let’s go!
Tarragon Green Bean Salad
- 1 pound fresh green beans
- 2 cloves garlic
- 1-inch squeeze of anchovy paste or one small anchovy fillet (you can sub soy sauce if you must)
- 1 fist full of parsley
- 1 fist full of tarragon leaves
- 2 green onions
- 2 tablespoons mayonnaise
- 2 tablespoons yogurt (or sub sour cream)
- juice of 1 lemon (or sub tarragon vinegar, if you’re fancy!)
- Prep the green beans: cut off tops and tails and cut the beans into 1-inch pieces. Put the beans in a covered dish with some water and cover. Microwave for about six minutes. You want the beans tender-crisp.
- While the beans are steaming, make the dressing: Blend all the rest of the ingredients in a food processor. It doesn’t have to be homogeneously smooth, but you don’t want to bite down on a big chunk of garlic!
- To serve: Toss the beans in half of the dressing. Serve warm, or refrigerate until ready to serve. It’s great cold too, especially with grilled meats. Serve the leftover dressing with salad and tomatoes, or use it as a dip for carrots and peppers.
Explore, experiment, enjoy! — Dana
To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!