This French-style salad comes from our friend and favorite Francophile, Georgeanne Brennan. She says, “Creamy white beans combine with flaky fish fritters and crunchy celery for an appetizing first course or small plate. Tarragon, one of the classics fine herbsdoubles its flavor here, first in the vinaigrette and then again as an integral part.”
- 2 teaspoons Dijon mustard
- 2 teaspoons Rancho Gordo Pineapple Vinegar or Champagne Vinegar
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh tarragon
- 3 tablespoons extra virgin olive oil
- 4 large sticks of celery
- 6 ounces cooked, flaky tuna or smoked trout
- 2 cups cooked, drained Rancho Gordo Alubia Blanca, Marcella, or cassoulet beans
- 2 tablespoons fresh tarragon leaves
Served 4
- For the vinaigrette, mix mustard, vinegar, salt, pepper and chopped tarragon in a bowl. Add the olive oil; Mix well with a fork or whisk to create a thick dressing. Put aside.
- Trim and thinly slice the celery, using a mandolin if possible. Put aside. (You can also set aside celery leaves for garnish, if desired.)
- If using smoked trout, skin the trout and cut into medium-sized pieces.
- Divide the beans, celery and fish among 4 salad plates, stick some slices of celery and fish into the beans. Drizzle with vinaigrette and garnish with tarragon leaves. Serve at room temperature.