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Peas with Lemon and Tarragon

Photo: Greg Dupree; Styling: Lindsey Ellis Beatty

Active time 15 mins
Total time 30 mins

Serves 10

We scattered edible white borage flowers over this summer salad--you can use any variety of pretty blooms you like: lavender, elderberry, chive or squash blossoms, chamomile, and violets.


  • 2 teaspoons lemon zest, plus 2 Tbsp. fresh juice (about 1 lemon)
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons pure maple syrup
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 cups cooked butter beans (from fresh or frozen)
  • 2 1/2 cups cooked English peas (from fresh or frozen)
  • 2 tablespoons chopped fresh tarragon
  • 1 shallot, thinly sliced
  • 1/2 cup edible flowers (such as nasturtiums), optional

How to Make It

  1. Whisk together lemon zest and juice, thyme, syrup, mustard, salt, and pepper in a large bowl. Let stand 15 minutes. Whisk in oil. Add butter beans, peas, tarragon, and shallot; toss to coat. Place in a large serving bowl. Sprinkle with flowers, if desired.

Also appeared in: Coastal Living, June, 2016;