Blistered green beans and cherry tomatoes with warm mustard-tarragon vinaigrette from Fine Cooking Magazine, Apr/May 2019 (page 31) by Lynne Curry

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Aleppo pepper and dill roast chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on January 01, 2026

    Easy very tasty recipe. The dressing was perfect, However it made three times as much as you need for the dish. I think it will also be delicious with roasted asparagus. It was winter so we did not have fresh tarragon. I added dried tarragon from Penzys to the shallots while they were heating and then substituted fresh parsley for the fresh herbs and it worked great. I also added the tomatoes sooner than called for because we like crispier green beans and it worked very well. Will make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.