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.

GET THE RECIPE: https://www.foodandwine.com/recipes/smashed-cucumber-salad-butter-beans-and-tarragon

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