Green Beans and Potatoes with Tarragon and Shallot Dressing
Equipment
- Large pot
- Large bowl that can hold 6 cups
- whisk
Ingredients
- 1 lb green beans rinsed, ends trimmed and cut into 2 inch pieces
- 1½ lbs Yukon potatoes (4 medium) washed, peeled and cut into 1 ½ in cubes
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp ground black pepper
Dressing:
- 3-4 tbsp juice of one lemon
- 3 medium shallots (about ¾ cup) peeled and chopped fine
- 4 tbsp heavy cream
- 3 tbsp tarragon chopped medium fine
- Salt and pepper to taste
Instructions
Roast the potatoes:
- Add olive oil, 1 tsp kosher salt and pepper. Toss to coat evenly.
- Put them in the broiler and cook for 8 minutes. Flip with spatula and cook for another 8 minutes. (This is a super fast way to cook them!)
- Remove from broiler and let cool for about 15 minutes.
While potatoes are broiling:
- Bring a large pot of water to a broil and add 1 tbsp table salt.
- Add the green beans and boil uncovered for around 4-5 minutes, until bright green and still firm. While the beans are boiling, prepare an ice bath in a large bowl with cold water and ice cubes. When green beans are cooked, drain in a colander.
- After draining beans, immediately plunge beans into ice bath for 2 minutes then drain in a colander.
Prepare the dressing:
- Squeeze 3-4 tbsp of lemon juice into a medium bowl, whisk in 4 tbsp heavy cream, shallots and tarragon. Add salt and pepper to taste.
- Combine cooled potatoes and green beans in a large bowl. Add dressing and toss to coat evenly. Taste for seasoning and add salt and pepper if needed.
- Serve immediately.
