Flageolets are dried green beans with an elegant, long shape and a pleasant creamy texture similar to cannellini. They take only about 20 minutes to cook (unless you live at 7800 feet, like I do), so by the time they’re done, you can have all the other components of this salad prepared, including the dressing. Make sure to cool them thoroughly before proceeding. Save the cooking water for soup!
This recipe appears in Omega 3 Cuisine (although the photo does not).

Salad of Flageolets with Tarragon Vinaigrette

For some reason, flageolets and tarragon just go together, don’t ask me why. Served on slices of heirloom tomatoes, this salad is as close to perfect as beans, or tarragon, will ever get.
3/4 pound flageolet beans, simmered until just tender, drained and cooled
1 large carrot, finely diced and blanched until tender-crisp
4 shallots, finely diced
1 cup finely diced celery
1 cup finely diced fennel
1 yellow pepper, roasted, peeled and finely diced
1 green pepper, roasted, peeled and finely diced
1 avocado, diced
½ cup chopped Italian parsley
Tarragon Vinaigrette, to taste (recipe follows)
heirloom tomato slices, for garnish
½ cup tender celery leaves, for garnish
¼ cup snipped chives, for garnish
Toss cooked and cooled beans with the carrot, celery, fennel, roasted peppers, avocado, parsley, and Tarragon vinaigrette together, gently so as to avoid mashing the avocado. Arrange a few slices of the tomato on salad plates, mound the salad in the center, and garnish with the celery leaves and chives.
Tarragon Vinaigrette
If you can’t find tarragon mustard, simply add a tablespoon or two of chopped fresh tarragon along with first ingredients.
1 clove garlic
3 tablespoons tarragon Dijon mustard
2 tablespoons lemon juice
1/4 cup white balsamic vinegar
salt and pepper to taste
2/3 cup Udo’s DHA Oil Blend (or EVOO)
Puree all the ingredients except for the oil in a blender. With the motor running, slowly pour in the oil.

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