- 6
Ingredients
- Haricot Verts:
- 1 pound haricot verts
- 1 1/2 teaspoons distilled white vinegar
- 6 large eggs
- 1/3 cup shelled roasted pistachios
- Tarragon vinaigrette
- Tarragon Vinaigrette:
- 1 large egg
- 1 1/2 tablespoons tarragon vinegar
- 3/4 teaspoon dijon mustard
- 1/4 cup grapeseed or vegetable oil
- 1/4 cup extra virgin olive oil
- 1/3 cup packed tarragon leaves
- Tarragon Vinegar:
- 1 1/2 cups dry red wine
- 1 1/2 cups cider vinegar
- 2 cups fresh tarragon leaves, washed and drained
- Fresh tarragon sprigs, washed and drained
Preparation
Step 1
Make Tarragon Vinegar:
In a saucepan over low heat, scald the wine and vinegar, but do not boil. Put the tarragon leaves in a sterilized 1 quart jar and slowly pour the hot wine mixture over them.
Seal tightly and store in dark place for 3 weeks. Strain and pour into sterilized bottles, adding some washed and drained fresh tarragon sprigs. Makes 3 cups.
Make Tarragon Vinaigrette:
Generously cover egg with cold water in a small saucepan. Bring to a boil, then simmer, uncovered, for 3 minutes. Transfer to an ice bath and let stand 5 minutes. Carefully peel off shell.
Blend vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender. Stream in oil until emulsified. Add egg and blend until combined. Add tarragon and puree until dressing is smooth and green.
Make Haricot Verts:
Cook haricots verts in a medium pot of boiling, salted water uncovered until just tender (6-8 minutes). Transfer to ice bath to cool. Pat dry. Toss with 1/3 cup vinaigrette.
Add vinegar to boiling water. Poach eggs at a bare simmer, 2-4 minutes. Transfer to paper towels to drain. Season with salt and pepper.
Serve haricot verts sprinkled with pistachios and topped with eggs. Drizzle with some of the remaining vinaigrette.