A wonderful use for leftover beans from this week’s main dish.
1½ cups white beans, such as cannellini or Matera Perline, fully cooked
¼ cup fresh tarragon, chopped
½ cup fresh parsley, chopped
2 shallots, peeled and thinly sliced
4-6 radishes, trimmed of greens and thinly sliced
Juice of 1 large lemon
¼ cup high-quality olive oil
Gruyère cheese bread, sliced
1. Rinse beans, then toss into a large mixing bowl along with parsley, shallots and radishes.
2. In a small bowl, whisk together lemon juice and olive oil, seasoning well with salt.
3. Toss dressing with salad ingredients. Sprinkle with a little more sea salt. Serve with sliced bread and an extra drizzle of olive oil.