Green Beans With Walnuts & Tarragon

This elegant yet simple side dish elevates humble green beans into a sophisticated treat. The crisp-tender beans are perfectly balanced by the earthy crunch of toasted walnuts and the licorice-like brightness of fresh tarragon. A light vinaigrette made with walnut oil and champagne vinegar ties the flavors together, creating a dish that is both fresh and satisfying. It pairs beautifully with roast chicken, grilled fish, or pork chops. Ideal for spring and summer dinners, this recipe brings a touch of French-inspired elegance to your table without requiring complex techniques or hard-to-find ingredients.

Cooking Method: Boiling

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 35.2

Dietary: Gluten-free

Description

This elegant yet simple side dish elevates humble green beans into a sophisticated treat. The crisp-tender beans are perfectly balanced by the earthy crunch of toasted walnuts and the licorice-like brightness of fresh tarragon. A light vinaigrette made with walnut oil and champagne vinegar ties the flavors together, creating a dish that is both fresh and satisfying. It pairs beautifully with roast chicken, grilled fish, or pork chops. Ideal for spring and summer dinners, this recipe brings a touch of French-inspired elegance to your table without requiring complex techniques or hard-to-find ingredients.

Ingredients

1 pound Green beans (blue lakes, yellows, or haricot verts)
1 tablespoon Walnut oil
1 tablespoon Olive oil
1 small Shallot, finely diced
1 teaspoon Fresh tarragon, minced
4 new-crop Walnuts, cracked and broken into quarters
Salt and pepper, to taste
Tarragon vinegar or Champagne vinegar, to taste

Directions

1
Trim the stem ends off the green beans.
2
Bring 4 quarts of water to a boil in a large pot and add 1 1/2 tablespoons of salt.
3
Cook the green beans in 2 batches until they are tender but still slightly firm (al dente), then lift them out of the water.
4
Lay the cooked beans on a clean kitchen towel to dry for a minute or so to remove excess moisture.
5
Transfer the dried beans to a large mixing bowl.
6
Add the walnut oil, olive oil, diced shallot, minced tarragon, and walnut pieces to the bowl.
7
Toss everything together gently and season with salt and pepper to taste.
8
Add a splash of tarragon or champagne vinegar just before serving.
9
Serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 35.2kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.8mg1%
Total Carbohydrate 7.9g3%
Dietary Fiber 3.1g13%
Sugars 3.7g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, use fresh tarragon if possible. If using dried tarragon, use 1/4 teaspoon instead of 1 teaspoon fresh.

Walnut oil has a low smoke point and delicate flavor; do not heat it. It is best added at the end.

This dish can be served warm or at room temperature, making it a great addition to picnics or buffet spreads.

If you cannot find Champagne vinegar, white wine vinegar is a suitable substitute.

Keywords: green beans, walnuts, tarragon, side dish, vegetables, salad, fresh herbs, champagne vinegar, walnut oil, shallot, mediterranean, easy dinner, spring recipe, summer side, toasted nuts, haricot verts

Read it online: https://www.chefs-mate.com/recipe/green-beans-with-walnuts-tarragon-2/