Green Bean and Nasturtium Salad With Tarragon Dressing

Photo: Kristi Rimkus

Ingredients

1 medium shallot, thinly sliced

2 tablespoons tarragon wine vinegar or sherry

2 tablespoons tarragon, rough chopped

1 pound green beans , young and tender, sliced in 2" pieces

3 tablespoons olive oil

24 ea nasturtium flowers

Preparation

Marinate shallot, vinegar, tarragon and 1/4 tsp salt for 30 minutes in a large bowl.

Blanch green beans (can also steam) and then plunge into ice water. Drain and dry with paper towel so the dressing sticks.

Toss beans and dressing together with 20 of the flowers.

Dress the top of the salad with the remaining flowers.

Serve chilled.

Tools

Place your ad here
Loading...

About

I love to plant flowers in my vegetable garden. They add beauty and color to all my wonderful veggies. This year I planted Nasturtiums, knowing that they are edible. Still, I couldn’t find a recipe I wanted to try until I was talking with a foodie friend at work, and she passed along her favorite recipe from The Herbfarm Cookbook.

The Nasturtiums were tender and sweet, and the green beans were tender, but still crunchy and fresh. Fresh tarragon adds that last layer of flavor. If you haven’t used Nasturtium in your dishes yet, give this one a try.

By the way, Nasturtiums grow like crazy. Just buy a packet of seeds, and soon you’ll have plenty for the summer!

NUTRITION FACTS

Servings: 6
Amount Per Serving
Calories: 93
Total Fat: 6.65g
Cholesterol: --
Sodium: 5mg
Total Carbs: 7.73g
Dietary Fiber: 3.00g
Sugars: 2.12g
Protein: 1.65g
Weight Watchers Points 2