My dad loves string beans. Or maybe it’s that he doesn’t totally hate them. Growing up, it seemed that this was the one vegetable that was always on the table, no matter the season or the meal. I thought it was because string beans seemed to be the least offensive green thing my parents could get me to eat, but now I know it was the least offensive green thing my father would eat.
The other day my dad came home with a huge bag of string beans from a market stand on the side of the road. “They’re organic!” he said proudly, holding the bulging plastic sack triumphantly as if it were some sort of trophy. It may as well have been—the fact that my dad stopped at this place and actually asked about the produce was a major triumph in my eyes. This called for a celebration!
I really wanted to make something special with the green loot instead of steam them so that my family could slather them with butter and a generous shake of table salt. They needed to be dressed up for a real occasion. One of my favorite herbs, and one that is seldom used in my family, is tarragon.
Tarragon’s flavor is a combination of licorice and basil with a pleasant lemony aftertaste. It goes very well with grilled foods, artichokes, asparagus, and especially mustard. String beans are a perfect backdrop for this aromatic veggie.
I served this salad yesterday at my anniversary brunch, and my whole family gobbled it up, especially my dad. The combination of string beans with some beans thrown in for extra protein and fiber was really satisfying. Dressed in a slightly sweet, zingy dressing with a generous handful of chopped tarragon, the salad was topped with roasted hazelnuts and freshly cracked black pepper to please everyone’s palate. A string-bean makeover was something we all agreed on.
Tarragon String Bean Salad
4 cups green beans
1.5 cups cooked beans (romano, pinto, lima, navy, chickpeas)
1/2 red onion or a few shallots
1 bunch fresh tarragon
½ cup hazelnuts or almonds, toasted
300 grams feta cheese (preferably goat feta)
Freshly ground pepper
3 Tbsp extra-virgin olive oil
1 Tbsp maple syrup
2 tsp strong mustard
1 Tbsp apple cider vinegar
Pinch sea salt
1. Wash and top green beans. Steam for 4 to 5 minutes until crispy (do not over steam!).
2. Make dressing: Combine all ingredients in a jar and shake vigorously.
3. When beans are cooked, remove from heat and rinse in cold water. Place in a large bowl and add all other salad ingredients.
4. Toss green bean mixture in dressing; season to taste with sea salt and freshly cracked black pepper.
23 thoughts on “Meatless Mondays with Martha Stewart – Tarragon String Bean Salad”
This recipe looks delicious! I want to serve it as a side dish at my wedding. I am assuming that with the extra beans, cheese and nuts that it serves four as a main course? I am wondering, how many do you think it would serve as a side dish? Thanks!
I have just found your blog and am loving making my way through all of the salads!! I made this salad for my family with a few tweaks- goats chèvre instead of feta, and free range chicken instead of beans – everyone absolutely loved it!! I am making vegetarian version tomorrow for a BBQ with friends. Thank you!
Hi Sarah, just wanted to let you know I just love your blog and your take on food! This dish looks gorgeous, thanks for all you do!
lovely lovely blog, dear. i am going to have to try this recipe. it looks delicious!
You are going to live forever.
I am so impressed by your cooking, and your writing. You inspire me everyday! Thank you so much for this lovely recipe. I just posted a green bean recipe, and was looking for more. They are totally in season, and I needed something to do with 1.5 pounds of them!
mmmm sounds really yummy, am deffo going to give this recipe a go
Your blog is amazing !!
there are a lot of healthy ideas 🙂 to try.
Thans for sharing 🙂
I’m giving this recipe a go tonight! I bought a big piece of chèvre which I’m planning on crumbling on top and then I’m just gonna sit back and enjoy the dish with some luvly wine…
Hey health ninja – yes, I am vegan for the most part, but the Meatless Monday came from my desire to participate and support the cause! That is why the article and recipe are always on Whole Living, which features both meat and vegetarian dishes.
All the best, Sarah B
this recipe looks delish, even though my favorite way to eat string beans still is the chinese way – with tofu crumbles and a lot of chili!
By the way: whats behind those meatless mondays? i thought you live nearly vegan anyway?
Ooh! This looks really good! I always need ways to get more veggies into my diet & I love how you do the meatless Mondays…it’s exactly what I’m looking for!
–A hot chick’s guide to life!
Read this on Whole Living earlier today. Sounds like the perfect summer salad.
Such delicious ingredients! What a great combination!
I love the licorice flavor of tarragon- so bright and a great pairing with string beans. Using hazel nuts and feta is a nice touch.
Aw! You dad sounds so sweet, proudly buying organic string beans. 🙂
Your recipe sounds devine and I can´t wait to taste it! I’ve actually never cooked with fresh tarragon so this will be very exciting.
Thank you heavenly creature. Looks fab. Love beans, and with a bit of luck, the kidlets will love this one too (optimistic much?).
This looks delish! I’m trying to become a vegetarian slowly so this is perfect. You’ve answered my prayers!
Wow, got to do that! Thank you 🙂
Lovely summer food for all the seasons!