Like most people, there are a handful of dishes I make often…when I’m tired, need something quick but yummy or am being lazy so need a meal that only uses a few ingredients. One of these such dishes is chicken with a tarragon mustard sauce. The simple French sauce spooned over a pan seared chicken breast and served along side broccolini or asparagus…it is the perfect weeknight meal but is also elegant enough to serve to guests. The farmers market had beautiful yellow and green beans today so decided to make a very simple salad with a flavorful tarragon mustard vinaigrette. It is a great side. For a complete meal, serve it along side a simply cooked chicken breast or pork loin. Tonight we had it with boneless, skinless chicken breasts, brushed with olive oil, seasoned with Borsari chicken seasoning blend and grilled on the barbecue.
French Tarragon-Mustard Bean + Tomato Salad
serves 6
1 lb. mixed green and yellow beans
1 pint of cherry tomatoes, halved or quartered depending on size
¼ cup extra virgin olive oil
3 tbsp. sherry vinegar
1 tbsp. dijon mustard
1 shallot, finely minced
2 tbsp. fresh tarragon, chopped
Kosher salt
Fresh ground pepper
Bring a large pot of salted water to a boil. Blanch beans for 3 minutes. Remove from pot and immediately put into an ice water bath to stop the cooking. Drain the beans and pat dry. Add beans and tomatoes to a large bowl.
In a small bowl, whisk together oil, vinegar and dijon. Season to taste with salt and pepper. Add shallots and tarragon; stir. Add dressing to the beans and tomatoes; toss gently. Serve immediately or at room temperature.
So here we are…halfway through the year with our Meatless Monday endeavor {and okay, it’s a Tuesday – MM was on hold for the 4th}. It has been easier and more delicious than I’d imagined. And since there has only been one thing Goldfarb hasn’t loved {the ricotta gnudi – he has an issue with little mounds of dough}, I’d say all has gone well so far. After yesterday’s flank steak gut bomb {I think I had three servings}, we were craving something pretty light today. The beautiful warm weather sealed the deal. And coupled with the fact I spent the second half of the day in the hot afternoon sun cleaning the deck and outdoor furniture, I also needed something really fast to make. This recipe fit the bill on all fronts. Utilizing fresh garlic spears {If you haven’t tired these before you should! Texture of an asparagus, flavor of an artichoke, they can be simply grilled, roasted or sauteed and seasoned with salt + pepper} from the farmers market, this is a nice refreshing meal that comes together in about 20 minutes. Goldfarb was so nice to grill the spears, scallions and bread for me while I poached the eggs…so that helped! Together with a cold, crisp glass of Grüner Veltliner, it’s a nice, flavorful summer dinner.
Grilled Garlic Spears + Poached Eggs
adapted from Bon Appétit
serves 4
1 lb. garlic spears
1 bunch scallion
4 tbsp. extra-virgin olive oil, plus extra for drizzling on garlic spears, scallions + bread
2 tsp. fresh lemon juice
Kosher salt
Fresh ground pepper
4 slices of thick, crusty bread
1 garlic cloved, sliced in half
4 large eggs
2 tsp. white vinegar
Mince 1 scallion and add to a small bowl. Add olive oil and lemon juice; whisk. Season with Kosher salt and pepper.
Heat barbecue or grill pan. Drizzle olive oil over garlic spears and scallions; season with Kosher salt. Brush olive oil on one side of the bread slices. Rub each olive oiled side with the cut side of the garlic. Over low heat, grill the spears, scallions and bread until mildly seared. Remove from heat and set aside.
In a deep saute pan filled halfway up with water, add vinegar and bring to a boil. Reduce heat to a rolling simmer. Working with each egg, crack egg into a shallow cup or small bowl and gently submerge into water sliding egg out. Cook for 3-5 minutes until the whites are set. In a dish, arrange a slice of bread, couple of scallions and some garlic spears. Remove egg when cooked using a slotted spoon; place a top the bread + vegetables. Season with freshly ground black pepper, drizzle with the scallion vinaigrette and serve.
** For extra flavor, top with shaved parmesan.
veehive 