Salmon, White Bean, and Fennel Salad

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) 
• 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

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.

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.

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.

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.