This French-style salad comes from our friend and favorite Francophile, Georgeanne Brennan. She says: “Creamy white beans combined with ﬂaky bits of fish and crunchy celery makes an appetizing first course or small plate. Tarragon, one of the classic fines herbes, doubles its ﬂavor here, first in the vinaigrette and again as an integral ingredient.”
- 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 celery stalks
- 6 ounces cooked, flaked tuna or smoked trout
- 2 cups cooked, drained Rancho Gordo Alubia Blanca, Marcella, or Cassoulet beans
- 2 tablespoons fresh tarragon leaves
- To make the vinaigrette, combine the mustard, vinegar, salt, pepper, and chopped tarragon in a bowl. Add the olive oil; mix well with a fork or whisk to make a thick dressing. Set aside.
- Trim the celery stalks and thinly slice, using a mandoline if possible. Set aside. (You can also set aside celery leaves for garnish, if desired.)
- If using smoked trout, remove the skin from the trout and ﬂake into medium pieces.
- Divide beans, celery, and fish among 4 salad plates, tucking some celery slices and fish into the beans. Drizzle with vinaigrette, and garnish with tarragon leaves. Serve at room temperature.