Two-Bean Salad with Tarragon Dressing

This recipe was created by Ann Gentry in honor of Earth Day. Gentry owns Real Food Daily restaurants in Los Angeles. My family has a bittersweet love of Real Food Daily; Its all-vegan menu is broad and interesting enough to please even the most stalwart non-vegan dragged there by some plant-eating friend. The first time I went with my husband, I was pregnant with my son Joseph, and I startled our waiter with how many menu items I (happily) consumed, finishing with one of their superb desserts. At later visits, I began to note that Real Food Daily is not a place to bring children (it's loud and tight and the staff don't seem to welcome them) and there is always, always a long wait for a table (not good with a toddler!) So, I love Real Food Daily from a distance.

This recipe's lovely dressing has just enough sweetness and tang.

Salad
1/2 lb. green beans, trimmed and cut into 1-inch pieces (2 cups)
1 15 oz. can chick peas, rinsed and drained
1 cup cherry tomatoes, halved
1 6 oz. can artichoke hearts, drained and roughly chopped
1/2 cup pitted kalamata olives, halved
1/4 cup sliced red onions
1/4 cup finely chopped Italian parsley

Steam the green beans until tender-crisp, then cool. Toss with all other ingredients.

For the Tarragon Dressing, in a blender or food processor, mix:
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon black pepper

With the machine running, gradually add:
1/4 cup olive oil
1 tablespoon fresh tarragon

Pour over salad, toss to coat and serve.

Food Fact! The English word "tarragon" originates from the French word estragon or "little dragon," which is derived from the Arabic tarkhun. Tarragon is the slender dark-green leaves of the herb Artemisia dracunculus. With a pleasant anise-like flavor and aroma, tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, fish and egg dishes, and one of the main components of Bearnaise sauce.