Green Beans And Pearl Onions With Tarragon Vinaigrette
Nutrition
Calories: 108 kcalCarbohydrates: 10 gProtein: 5 gFat: 13 gSaturated Fat: 6 gSodium: 2626 mgFiber: 5 gSugar: 6 gVitamin A: 15.925 IUCalcium: 32 mgIron: 7 mg
Ingredients
- 1 whole red bell pepper
- 12 to 14 oz pearl onion about 3/4" diameter unpeeled
- 3 tablespoon salt plus one pinch
- 32 oz Fresh green beans washed and trimmed
- 1 to 2 tablespoon tarragon white wine vinegar
- 5 tablespoon extra-virgin olive oil
- 1 pinch pepper
Instructions
- Roast the bell pepper. Pull off the loosened skin and remove the core, seeds and ribs. Cut the pepper into long, thin strips. Set aside.
- Fill a saucepan three-fourths full with water and bring to a boil. Add the onions and 1 tbsp of the salt and bring back to a boil. Reduce the heat slightly, cover partially and cook for 2 - 3 minutes; drain and plunge into cold water. Cut off the root ends; trim the stems if you like. Slip off skins and set the onions aside.
- Trim off the stems from the green beans and cut the beans into 3-inch (7.5-cm) lengths. Bring a large saucepan of water to a boil. Add the remaining 2 tablespoons salt and the beans. Bring back to a rapid boil and cook, uncovered, until just tender but still crisp, about 5 minutes. Drain immediately and plunge into ice water to stop the cooking and to cool. Drain again and set aside.
- Just before serving, combine 1 tbsp of the vinegar and the pinch of salt in a small bowl and stir to dissolve the salt. Add the olive oil, then pepper to taste and whisk together. Pour into a saucepan and warm over medium heat. Add the bell pepper, onions and beans and toss until heated through, 1 minute. Taste for seasoning, adding more vinegar or salt if needed.