White Bean Salad with Tarragon

By • June 25, 2013 13 Comments

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Serves 2 to 4

  • 1 1/2 cups white beans (yes, you can use canned)
  • 1/4 cup tarragon, finely chopped (one medium-sized bunch)
  • 1/2 cup parsley, roughly chopped
  • 1/2 small red onion, mandolined in half moons
  • 4 to 5 radishes (I used breakfast), sliced in half moons
  • Juice of one large lemon
  • 1/3 cup good olive oil
  • Generous sprinkle of flaky salt
  1. Dump beans, tarragon, parsley, onion, and radishes into a bowl.
  2. Whisk together your olive oil and lemon juice with a pinch of salt. Toss with other ingredients.
  3. Finish with flaky salt, and serve with a crusty loaf of bread.

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