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Green Bean Salad With Mustard Seeds and Tarragon

Green Bean Salad With Mustard Seeds and Tarragon
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  • 1 1/2 pounds
    green beans, ends trimmed
  • 1 cup
    frozen peas
  • 2 teaspoons
    coriander seed, roughly crushed with a mortar and pestle
  • 1 teaspoon
    mustard seeds
  • 3 tablespoons
    olive oil
  • 1 large
    shallot, finely chopped
  • 1 large
    avocado, chopped
  • jalapeno, seeded and finely chopped
  • 1 clove
    garlic, pressed
  • 2 tablespoons
    tarragon, chopped, plus more for garnish
    grated zest and juice of 1 lemon
    kosher salt and freshly ground black pepper
  1. Fill a medium saucepan with water and bring it to a boil.  Have a large bowl of ice water ready.  Add 2 tablespoons of salt and then the green beans.  Cook for 3 minutes, and add the peas.  After 30 seconds, scoop all the vegetables out into the ice bath, adding more ice if necessary.  When cool, drain well, place in a large bowl.  Add the chopped shallots and avocado.
  2. Put the coriander seeds, mustard seeds, and oil into a small frying pan and turn the heat to medium.  When the seeds begin to pop, remove the pan from the heat and allow the mixture  to cool slightly.  Meanwhile put the garlic, lemon juice and zest, chili, and tarragon in a bowl or jar. 
  3. Add a large pinch of salt and a few grinds of pepper.  Pour the oil over and shake or whisk to combine.  Pour the dressing over the vegetables and gently toss to combine.  This dish looks best on a platter garnished with additional tarragon leaves.
Nutritional Information

Makes: 4 servings
  • Calories270
  • Carbohydrates26.7 g
    • Dietary fiber12.9 g
  • Cholesterol0 mg
  • Fat18.2 g
    • Saturated fat2.6 g
  • Sodium59 mg
  • Protein7.1 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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