Sweet Gem Salad with Flat Beans and Creamy Tarragon Vinaigrette

Nov 6, 2026 by Hannah Sunderani

Say hello to this vibrant sweet gem salad with charred flat beans, peppery radish, pumpkin seeds and a creamy citrus tarragon vinaigrette! This salad pulls out all the stops in terms of texture and flavour. It’s an elevated, restaurant-worthy salad that’s just the right amount of fancy.

I wanted to make this unforgettable salad recipe for you, because I tried it at a private event in Pebble Beach with my husband – and it totally blew me away in both presentation and taste! It’s such a show-stopping salad with its unique flavour profile – particularly the use of tarragon, which has a delicate, sweet, anise-like flavour, which I’d never considered in a salad recipe before – but which is stand-out delicious and a star ingredient! It’s used fresh in the vinaigrette recipe alongside bright and citrusy lemon, coconut yogurt, dijon mustard and chives.

The elements in this dressing feel so classically French! It’s perfectly balanced without being overpowering – combining classic French herbs (tarragon and chives – which are two of the four French fines herbes), acid from lemon, mustard, fat from oil, and a whisper of garlic, all in balance.

And although this is an elevated salad by all accounts, it’s ready in just 30 minutes, and makes the perfect side for summer barbecues, weeknight dinners, or anytime you want a salad that feels special.

Ingredient Notes

• Sweet Gem Lettuce: Sweet gem (also called baby gem) is the green base of this salad, and it’s a great one. Its leaves are crisp and slightly sweet, somewhere between romaine and butter lettuce, so it stays crunchy under a creamy dressing instead of wilting. The small, tight heads are also easy to prep: just trim and chop! If you can’t find sweet gem lettuce, my next recommendation is romaine lettuce.
• Flat Beans (or Green Beans): Flat beans add a crisp, but meatier bite that is so satisfying in this salad. Grilling them gives charred, smoky edges that contrast nicely with the fresh, raw ingredients. If you can’t find flat beans, regular green beans work just as well and char in a couple of minutes! You can do this on the grill or on the stove-top. My recommendation for stove-top is to use a grilling pan to get the lovely grilled lines, but a regular skillet will do the trick and will lightly brown if using on high heat.
• Tarragon: Tarragon is the star of the dressing. It has a gentle, slightly sweet anise flavour that tastes fresh and a little unexpected! I think this herb is way too underused! It’s a classic pairing with mustard and lemon in French cooking, which is why it works so well in this vinaigrette. I lived in France for years and this salad feels very French – it reminds me so much of what I’d order at a French bistro or gastro-pub in France.
• Chives: Chives add a mild, oniony freshness without the sharpness. They brighten the velvety dressing and look pretty as a garnish on top. They’re also an easy herb to grow at home, so you can snip what you need.
• Radishes: Radishes bring crunch, a peppery bite, and a pop of colour to the bowl. Sliced thin, they balance the creamy dressing and the richness of the feta and pumpkin seeds. They’re also a nice way to make a simple green salad look a little special.
• Coconut Yogurt: Coconut yogurt gives the vinaigrette its creamy, dairy-free base. It’s thick and rich, so the dressing clings to every leaf, and its mild tang works with the lemon and mustard. It also makes the dressing feel indulgent while keeping the whole salad plant-based.
• Lemon: Lemon juice adds the acidity every good dressing needs, cutting through the creaminess of the yogurt and olive oil to keep things light and bright. It also brings out the flavor of the herbs. If you’d rather, apple cider vinegar works as a swap and gives a slightly fruitier tang.
• Vegan Feta: Adds lovely creaminess to this salad. You can use store-bought, or try making my tofu vegan feta, which is perfect crumbled in this recipe! If you’re not vegan, you can swap in traditional feta.

How to make this Sweet Gem Salad with Flat Beans

Making this sweet gem salad is so easy and straightforward. It just takes a few simple steps to prepare the salad, and char the flat beans. Whisk together the dressing in a bowl and you’re golden! Here’s exactly what you’ll do:

So there we have it! A simple, crisp, and refreshing sweet gem salad that I really think you’re going to love! Prepare to feel like you’re dining along the streets of Paris with this elevated herby tarragon salad. I hope you love this exclusive recipe – I’m SO happy to be sharing it especially for my favourite Two Spoons fans. I love creating wholesome recipes for your families, and inviting you into my kitchen to share what I’m cooking! Thanks for being here. <3

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.