Jennifer Causey
Gently crushing the cucumbers for this salad releases their aroma and creates nooks and crannies for soaking up the dressing. They still retain plenty of crunch, a great contrast to the rich, creamy butter beans. Don’t skip the tarragon here; its fragrance and delicate anise flavor give the dish a refreshing pop. Slideshow: More Cucumber Salad Recipes
How to Make It
Step 1
Working with one cucumber half at a time, use the side of a large knife to lightly crush the cucumber. Repeat with remaining cucumber halves. Tear crushed cucumbers into chunks.
Step 2
Whisk together oil, vinegar, shallot, and mustard in a serving bowl. Season to taste with salt and pepper. Fold in crushed cucumbers, butter beans, and tarragon. Season to taste with salt and pepper, and serve.
