Fresh tarragon and tender, charred green beans tossed in a shallot and mustard vinaigrette bring a welcome touch of acidity that’s sure to complement the rest of your holiday spread.
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Ingredients
2lb.
green beans, ends trimmed
4Tbsp.
olive oil, divided
Kosher salt and pepper
11/2Tbsp.
red wine vinegar
1tsp.
Dijon mustard
1
small shallot, thinly sliced
2Tbsp.
tarragon leaves, roughly chopped
Directions
Step 1Heat air fryer to 375°F. In large bowl, toss green beans with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Step 2Air-fry half of green beans, tossing halfway through, until just tender, 8 minutes. Transfer to second large bowl. Air-fry remaining green beans, tossing halfway through, 8 minutes. Add first batch to second batch and air-fry until tender and beginning to char, 1 to 2 minute more.
Step 3Meanwhile, in first large bowl, whisk together vinegar, Dijon, and 1/4 teaspoon each salt and pepper; stir in shallot and let sit 5 minutes. While whisking slowly, add remaining 3 tablespoons oil to incorporate. Add green beans and tarragon and toss to combine.
NUTRITIONAL INFORMATION (per serving): About 108 cal, 8 g fat (1 g sat), 0 mg chol, 230 mg sodium, 9 g carb, 3 g fiber, 4 g sugar (0 g added sugar), 2 g pro
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