Not only does this salad look appealing on your plate, it’s also a clearing-out-the-fridge meal. That is, a chance to use up leftover salmon and the herbs left untouched in your crisper after an ambitious grocery run. It comes together in about 15 minutes, so it’s good for a busy day. Its beauty belies its ease, thrift, and convenience — the mark of a salad well-done.
1 (15-ounce) can cannellini beans, rinsed and drained
4 ounces cooked salmon, flaked into large pieces (about 1 cup) Available In Our Premium Subscription Box
1 cup shaved fennel (see Chef's Note below)
2 scallions, white and green parts, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley, or other fresh tender herbs
1 tablespoon fresh whole oregano leaves
1 small shallot, minced
1 to 2 tablespoons freshly squeezed lemon juice, or to taste
2 tablespoons extra virgin olive oil, or to taste
Pinch of Aleppo pepper or crushed red pepper flakes
Salt and freshly ground black pepper
Labneh or full-fat Greek yogurt for serving
Crusty bread for serving
Make the Salad
In a large bowl, combine the beans, salmon, fennel, scallions, parsley, oregano, and shallot. Dress with the lemon juice and olive oil. Season with aleppo pepper flakes and a pinch each of salt and pepper. Toss until evenly combined. Taste and adjust seasonings.
Finish and Serve
To serve, add a dollop of labneh to 2 or 3 shallow bowls or plates. Divide the bean salad between the bowls and drizzle with more olive oil. Serve with wedges of crusty bread.
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Pair it Up
To accentuate the flavors of fennel and lemon, pour a glass of Chilean sauvignon blanc or a citrusy grüner veltliner.
When it comes to shaved fennel, a mandoline is ideal, but you can also use a sharp knife. In any case, slice the fennel bulb in half for easy handling and be careful. You probably will not need the entire thing.
Lighten It Up
This dish is as heart-healthy as it gets. As both protein and probiotic, labneh is a great addition, but this salad is delicious and filling enough on its own.