Flageolet Zucchini and Kale Salad With French Vinaigrette

This Flageolet zucchini and kale salad is a delightful fusion of earthy flavors, fresh greens, and a tangy French vinaigrette with a hint of heat from Piment d’Espelette. Perfect as a light main or a vibrant side, this dish brings together the tender creaminess of flageolet beans, the smoky char of grilled zucchini, and the hearty bite of kale, all wrapped in the elegance of a classic French dressing.

The Star Ingredient: Flageolet Beans

Flageolet beans, often referred to as the "caviar of beans," are small, pale green legumes prized in French cuisine for their delicate texture and nutty flavor. These beans hold their shape beautifully when cooked, making them a superb choice for salads and side dishes. Their subtle taste allows them to soak up the flavors of whatever they're paired with, while their creamy consistency adds a luxurious feel to any dish. If flageolet beans are out of stock, Alubia or White Tepary beans make excellent substitutes, offering a similar tender texture and mild flavor.

The French Vinaigrette with a Kick

The French vinaigrette used in this salad is a classic emulsion of shallots, Dijon mustard, white wine vinegar, and olive oil. But what truly sets it apart is the inclusion of Piment d’Espelette, a mildly spicy chilli pepper from the Basque region of France. This adds a subtle heat and a fruity, smoky depth that elevates the vinaigrette from simple to sensational. Fresh herbs like parsley, chives, and tarragon add an extra layer of flavor, making the dressing both fragrant and flavorful. The vinaigrette pairs perfectly with the heartiness of kale and the richness of flageolet beans, tying the whole salad together with its bright and zesty character.

Piment d'Ville Basque Chilis With California Terroir

This sweet and spicy Basque espelette pepper is locally grown in California and meticulously hand harvested in the small town of Boonville. It has been featured in the New York Times, Bon Appetite, Sunset, Cherry Bombe Magazine and many more but we've been in love with this versatile and unique spice since the beginning. Prized by French chefs, this ingredient was only available imported from France until a Napa Valley chef committed to sustainability made it his mission to bring the seeds to his own farm.

Called Piment d'Espelette because it is cultivated in the French commune of Espelette, Piment d'Ville is grown from the same seeds.The climate and soil in this little town is similar to the terroir of Espelette, France, making it an ideal place to grow this magnificent pepper that is the magic ingredient to so many recipes.

Flageolet Zucchini and Kale Salad With French Vinaigrette

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Category

Salad

Cuisine

French

Servings

2-4

This Flageolet zucchini and kale salad, with its mix of textures and vibrant tastes, makes for a truly satisfying meal. The combination of the creamy beans, crunchy kale, and smoky zucchini, all coated in a flavour-packed French vinaigrette, is sure to impress at any table.

Ingredients

For The Salad

• ½ cup dry Flageolet Beans (substitute with Alubia or White Tepary Beans)
• 2 teaspoons salt
• 4 cups water
• 1 stem of tarragon (optional)
• 1 bunch kale, cleaned and chopped
• 2 zucchini, cut lengthwise into ¼ inch thick strips
• Olive oil
• Salt and pepper

French Vinaigrette

• 2 tablespoons minced shallot
• 2 tablespoons white wine vinegar
• ½ teaspoon salt
• 1 tablespoon Dijon mustard
• ¼ cup olive oil

• ⅛ teaspoon Piment d’Ville (plus more to sprinkle)

• Freshly ground black pepper
• ½ teaspoon finely chopped parsley
• ½ teaspoon finely chopped chives

• ½ teaspoon finely chopped tarragon

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Directions

Make The Vinaigrette

1. Start by placing the minced shallots in the bottom of a bowl or canning jar and cover them with the white wine vinegar. Let them marinate while you prepare the salad, allowing the shallots to soften and their flavours to meld with the vinegar.

2. After marinating, add the Dijon mustard, olive oil, Piment d’Espelette, and herbs (parsley, chives, and tarragon). Whisk or shake until the vinaigrette is emulsified and well combined. Set aside.

Cook The Beans

1. Rinse the flageolet beans thoroughly under cold water.

2. In a heavy-bottomed pot, combine the beans with 4 cups of water, 2 teaspoons of salt, a generous drizzle of olive oil, and the tarragon stem (if using).

3. Bring the mixture to a boil, then cover and reduce to a simmer. Cook for about 90 minutes, or until the beans are tender but still hold their shape.

4. Drain the beans and set them aside to cool. You can prepare the beans ahead of time and refrigerate them; just bring them to room temperature before using them in the salad.

Grill The Zucchini

1. Brush the zucchini slices with olive oil and season with salt and pepper.

2. Preheat your grill to medium-high heat. Grill the zucchini slices for 3-5 minutes per side, until grill marks appear and the zucchini is tender.

3. Once grilled, slice the zucchini diagonally into bite-sized pieces and set aside.

Assemble The Salad

1. In a large bowl, gently toss the kale, zucchini, and flageolet beans with the prepared vinaigrette. Be careful not to break the beans as you mix.

2. Transfer the salad to a serving platter or bowl. Sprinkle with additional Piment d’Espelette for a final touch of heat.

3. Serve immediately, enjoying the fresh, vibrant flavours of this delightful summer salad.

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