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Author Notes: Tell us about your recipe. —Marian Bull
Serves 2 to 4
cups white beans (yes, you can use canned)
cup tarragon, finely chopped (one medium-sized bunch)
cup parsley, roughly chopped
small red onion, mandolined in half moons
radishes (I used breakfast), sliced in half moons
large lemon, juiced
cup good olive oil
generous sprinkle of flaky salt
- Dump beans, tarragon, parsley, onion, and radishes into a bowl.
- Whisk together your olive oil and lemon juice with a pinch of salt. Toss with other ingredients.
- Finish with flaky salt, and serve with a crusty loaf of bread.
- This recipe is a Community Pick!