Dijon Herb Green Beans

These beans are cooked until tender and then tossed through a tangy, piquant vinaigrette. A great side dish for a summer meal, or to take along to a BBQ! If you don't like the taste of fresh tarragon, feel free to substitute parsley, dill, or another fresh herb of choice (see suggested measurements below).

1/2 lb green beans, ends trimmed (or yellow wax beans, or dragon tongue beans, see note)
1 tbsp freshly squeezed lemon juice
1/2 tbsp dijon mustard
1/4 tsp sea salt
freshly ground black pepper to taste
1 tsp agave nectar
1 small clove garlic, grated (use kitchen rasp)
1 1/2 - 2 tbsp olive oil
1 tsp fresh tarragon, chopped (or 1 tbsp fresh parsley, basil, or dill)

In a pot of boiling, salted water, add beans. Let cook for 5-7 minutes (depending on thickness of beans), until just tender to the bite. Remove, and immediately rinse beans through very cold water until they have completely cooled. Drain to dry and set aside.

Meanwhile, in a bowl, whisk together lemon juice, mustard, salt, pepper, agave, and garlic. Continue to whisk and slowly drizzle in olive oil to emulsify. Finally, stir in tarragon. To serve, toss beans (pat dry to remove any remaining water) with vinaigrette.

Note: Dragon tongue beans are not always found in grocery stores, but may be found in specialty whole foods stores or at farmers’ markets. They are more flattened in shape, and have a light yellow base with purplish streaks. They are so fun and colorful, and taste delicious – though most of the purple coloring fades with cooking.

Makes 4 servings as a side dish.

Recipe copyright 2007 Dreena Burton.