Bean and radish salad with tarragon

This is the springiest of salads, and it is proof that simple ingredients treated well are always the most satisfying. Delicate flageolet beans, crunchy radishes, and fresh tarragon come together in a salty, tangy anchovy dressing that is bright, herby, and just a little addictive. It travels beautifully, tastes even better as the ingredients mingle, and is perfect spooned generously over thick slices of crusty bread. Make it for a picnic. Make it for lunch. Make it because spring is here and this is exactly what spring tastes like.

The Star: Organic Flageolet Beans

There is a reason the French have been serving flageolet beans with lamb for centuries. These small, elegant beans are in a category of their own.

Our Organic Flageolet Beans cook up to a perfectly creamy texture while miraculously holding their shape and their beautiful pale green hue. Their thin skins give way to velvety interiors with a delightfully sweet, slightly nutty flavor that is unlike any other bean in the pantry. Grown on a family farm in Idaho, they are as fresh-tasting as they look.

In this salad the flageolet is not just a background player. Its delicate flavor and creamy texture are the whole point, a gentle canvas that carries the bright anchovy dressing, the peppery crunch of radishes, and the anise sweetness of tarragon without being overwhelmed by any of them. A sturdier bean would muscle in and change the character of the dish entirely. The flageolet lets every ingredient speak.

They are irresistible prepared simply with lemon, good olive oil, and sea salt, and this salad is essentially that, elevated just enough to feel like something special.

Bean alternative: Cannellini or baby butter beans work here too, both creamy and mild enough to carry the dressing without overpowering it.

*A Note On Our Recipes:

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

Bean and Radish Salad with Tarragon

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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.

Ingredients

• ½ lb cooked Flageolet Beans, cooled and strained

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• 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

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• Salt and freshly ground black pepper

• 1 bunch radishes, trimmed and thinly sliced

• Scant ½ cup tarragon leaves

• Crusty bread, for serving

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Directions

1. In a small bowl, combine anchovies, green onions or green garlic, chopped lemon, lemon juice, and honey.

2. Whisk in olive oil until well combined and season with plenty of salt and pepper to taste.

3. In a medium bowl, combine beans, radishes, and tarragon.

4. Add dressing and toss gently to combine. 

5. Add more olive oil, lemon juice, and salt and pepper to taste.

6. Serve with crusty bread.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.