Every year I plant a yummy heirloom pole bean and it never disappoints. I actually don’t remember the name…I think it is called “Rattlesnake.” I always go by the picture on the seed package…a beautiful, purple spotted pole bean. It recently started going crazy so I whipped up a quick and easy mid week salad, and here it is for your sharing and noshing enjoyment.
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heirloom pole bean & potato salad with tarragon & fennel seed dressing
1 handful fresh heirloom pole beans (about 30 beans) (feel free to
substitute blue lake or other green beans)
8 heirloom baby
potatoes (or baby red potatoes)
1 tsp. fennel seeds
1
tbsp. citrus juice (I used tangerine but you can use grapefruit or orange, or
any other sweet citrus fruit)
2 tbsp. olive oil
1 tsp.
whole grain mustard
1/2 tsp. chopped garlic
1/2 tsp.
cider vinegar
2 tbsp. chopped fresh tarragon or
basil (or a combination)
Pinch of salt & pepper to
taste
Clean the beans by picking off the rough stem end and removing the thin membrane from the long side of the bean. Bring about 2 quarts of water to a boil in a medium sauce pan. Add the potatoes whole, and boil until they are tender. While the potatoes are cooking, make the dressing by combining all the ingredients except for the tarragon in a blender. Pulse the blender until the dressing is well blended and emulsified. Add half the tarragon and pulse a couple more times. Set aside. When the potatoes are done, remove with a slotted spoon and insert into a bowl of ice water to cool down. Remove from the ice water with the slotted spoon onto a dry towel. Add the beans to the boiling water and cook for just a couple minutes. Try to retain their beautiful color and keep them al dente if possible. Remove with the slotted spoon and place in the ice water to cool down. Remove from the ice water to the towel. Cut the potatoes into halves or thirds. Toss the potatoes, beans, dressing, remaining tarragon, salt & pepper (to taste). Serve immediately. Note, you can also sprinkle some fresh tarragon on top for garnish.
Heirloom Pole Bean & Potato Salad with Tarragon & Fennel Seed Dressing
Ingredients
- 1 handful fresh heirloom pole beans about 30 beans, feel free to substitute blue lake or other green beans
- 8 heirloom baby potatoes or baby red potatoes
- 1 tsp. fennel seeds
- 1 tbsp. citrus juice (I used tangerine but you can use grapefruit or orange or any other sweet citrus fruit)
- 2 tbsp. olive oil
- 1 tsp. whole grain mustard
- 1/2 tsp. garlic chopped
- 1/2 tsp. cider vinegar
- 2 tbsp. fresh tarragon or basil or a combination; chopped
- Pinch of salt & pepper to taste
Instructions
- Clean the beans by picking off the rough stem end and removing the thin membrane from the long side of the bean.
- Bring about 2 quarts of water to a boil in a medium sauce pan. Add the potatoes whole, and boil until they are tender.
- While the potatoes are cooking, make the dressing by combining all the ingredients except for the tarragon in a blender. Pulse the blender until the dressing is well blended and emulsified. Add half the tarragon and pulse a couple more times. Set aside.
- When the potatoes are done, remove with a slotted spoon and insert into a bowl of ice water to cool down. Remove from the ice water with the slotted spoon onto a dry towel.
- Add the beans to the boiling water and cook for just a couple minutes. Try to retain their beautiful color and keep them al dente if possible. Remove with the slotted spoon and place in the ice water to cool down. Remove from the ice water to the towel.
- Cut the potatoes into halves or thirds. Toss the potatoes, beans, dressing, remaining tarragon, salt & pepper (to taste). Serve immediately. Note, you can also sprinkle some fresh tarragon on top for garnish.