Recipe courtesy of Robert Mondavi Winery
Show: Cooking Live
Save Recipe Print
Total:
40 min
Prep:
40 min
Yield:
10 to 12 servings

Ingredients

Directions

Combine the first 10 ingredients in a large mixing bowl. Set aside while you make the vinaigrette using the remaining ingredients.

Place the wine in a saucepan with the tarragon stems and reduce over medium-high heat to 1-cup liquid. Immediately pour the hot, reduced wine over the chopped shallots and lemon zest in a medium-sized bowl. Let sit together and cool to room temperature (or place in refrigerator to speed up process). Remove the tarragon stems and discard. Whisk in the lemon juice and rice vinegar. Continue whisking, drizzling in the olive oil, tasting as you go. Season with salt and pepper as needed, and add a bit more lemon juice or rice vinegar if more acidity is desired.

Combine the vinaigrette with the beans and vegetables and tarragon and taste again for seasonin

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Artichoke, Fennel, Asparagus, Green Bean and Fresh Summer Truffle Salad, Topped with Grilled Halibut Fillet in a Truffle Vinaigrette

Recipe courtesy of Peter Schaffrath

Browse Reviews By Keyword

          Latest Stories