I had a bunch of cucumbers to use up and a lot of tarragon from my tarragon bush. So I looked up cucumber and tarragon recipes. I’ve found Justin Chapple’s recipe from Food & Wine Magazine for Smashed cucumber with butterbeans and tarragon. Smashing the cucumber add more cracks so the cucumber can be more flavorful. I tried to smash mine but wasn’t successful. My cucumbers were too firm or I wasn’t strong enough???? I didn’t really set off to change Mr. Chapple’s recipe but as I went along I got many different ideas and added a few things. I also wanted to make the recipe lighter. I cut the ratio of oil and used far less beans. Maybe it is far to say that this is my adaptation of Justin Chapple’s recipe? Portion size is difficult to judge. I don’t know if you want a small side or a big dish.

Ingredients for around 10 servings

4 lbs Persian cucumbers – cut in chunks (I cut mine long ways in half and made thick slices)

1/2 cup extra virgin olive oil

1/2 cup champagne vinegar

1/2 cup sherry vinegar

1 red onion – diced

3 cloves garlic – ground to paste

4 Tablespoons dijon mustard

1 – 15oz. can butterbeans – drained and rinsed three times

1/2 cup tarragon

1 Tablespoon sea salt

1/2 teaspoon ground black pepper

1 teaspoon piment d espelette

sea salt to taste

ground black pepper to taste

Directions

In a large bowl combine the cucumber, onion, butter beans and tarragon and mix well.

In a small bowl combine and emulsify the oil, garlic, dijon, vinegars, salt, black pepper.

Add small bowl’s dressing to large bowl and stir or toss gently.

Adjust seasonings to your liking.

Finish with some piment d espelette.

A Special THANKS to Justin Chapple and Food & Wine Magazine to inspire me to come up with this salad.