Fresh Green Bean Tomato Salad With Tarragon Dressing
- Ready In:
- Snap off ends of beans.
- In a large pot of boiling water, cook beans until just tender, about 4 minutes. Run under cold water and lay beans on a baking sheet to cool. Pat dry.
- In a small bowl, mix oil with the shallots and tarragon and season with salt and pepper.
- Place the beans and tomatoes in a large bowl, add the dressing and toss well.
- Transfer to a large platter and serve, garnished with sprigs of tarragon.
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