Green Beans with Walnuts and Tarragon
50
Lovely mingle of flavours. I toasted the walnets. Used dried tarragon but soaked in the oils w/orgainc cider vinegar in advance. Oh yeah and added 1 clove of finely minced garlic. A big hit with or without the garlic. High class side dish using the fresh beans from my local country road farmer.
Ingredients
| 1 | pound |
beans
blue lakes, yellows, haricot verts |
|
| 1 | tablespoon |
walnut oil
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | x |
shallots
finely chopped |
* |
| 1 | teaspoon |
tarragon leaves
minced |
|
| 4 | each |
walnuts
new-crop, cracked in quarters |
* |
| 1 | x |
salt
|
* |
| 1 | x |
black pepper
|
* |
| 1 | x |
tarragon vinegar
or champagne vinegar |
* |
Directions
Tip stem ends of beans Bring 4 quarts water to boil and add 1½ tablespoons salt.
Cook beans in 2 batches until tender but still a little firm, then lift out.
Lay them on a kitchen towel to dry for a minute or so.
Transfer to a bowl.
Add oils, shallot, tarragon and walnut pieces.
Toss and season to taste with salt and pepper.
Add a little vinegar just before serving.
Serve warm.
Nutrition Facts
Serving Size 80g (2.8 oz)Amount per Serving
Calories 11740% of calories from fat
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 5mg
2%
Sodium 314mg
13%
Total Carbohydrate
5g
5%
Dietary Fiber 4g
17%
Sugars g
Protein
8g
Vitamin A 1%
•
Vitamin C 3%
Calcium 4%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
