A very nutritious and green salad that children may hate.
2 pounds of fresh green beans, ends snapped
1 small box of frozen lima beans
2 tbsps fresh tarragon, finely chopped, plus more for garnish
1 bunch of flat-leaf parsley, finely chopped
1/4 cup of white wine vinegar
3 tbsps Dijon mustard
1 shallot, finely chopped
salt, pepper, olive oil
1. Cook all the beans in boiling salted water, about 5 minutes. Transfer to an ice bath to stop the cooking.
2. Make vinaigrette. In a medium bowl, combine vinegar, mustard and shallots. Add salt and pepper to taste. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley. Toss beans in a large bowl until well coated with vinaigrette. Garnish with remaining tarragon and parsley.
So you have too much Dijon mustard?