Bean and radish salad with tarragon
The springiest of salads! Delicate Flageolet beans, crunchy radishes, and tender herbs, all come together in a salty and tangy dressing. It travels well and tastes even better as the ingredients mingle – perfect for your next picnic. We like it spooned over crusty bread.
Which beans to use? Flageolet or other mild, firm bean. Take 'em from dried to cooked with our guide!
Ingredients
- 3 anchovy filets, minced
- 2 green onions or green garlic (white and green parts), thinly sliced
- ½ unwaxed lemon, seeds removed and finely chopped
- 1 tbsp lemon juice, plus more to taste
- 1 tsp honey
- 2 tbsp olive oil, plus more for serving
- Salt and freshly ground black pepper
- ½ lb cooked beans, cooled and strained
- 1 bunch radishes, trimmed and thinly sliced
- Scant ½ cup tarragon leaves
- Crusty bread, for serving
Steps
In a small bowl, combine anchovies, green onions or green garlic, chopped lemon, lemon juice, and honey in a small bowl. Whisk in olive oil until well combined and season with plenty of salt and pepper to taste.
In a medium bowl, combine beans, radishes, and tarragon. Add dressing and toss gently to combine. Add more olive oil, lemon juice, and salt and pepper to taste. Serve with crusty bread.
