
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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Rick sent me the Omega 3 book! Yea! So I can make this....but where would I find these beans? I've never seen them. I might have to sub cannellini.
ReplyDeleteHi Bianca! Yeah, I called him for your address, and he told me he's already sent a copy.
ReplyDeleteYou'll either have to look at a specialty store that carries a good variety of beans, or try a Whole Foods. You can also order online--a lot of outlets have flageolets.
Good luck!