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.
Featured bean: Flageolet
Other beans to try: Baby Butter, Alubia
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.
