Aired February 25, 2017

Sunny Anderson’s Salmon and Zucchini Lemon Dijon Salad

serves 4-6

    For the vinaigrette:
    1 teaspoon Dijon mustard
    1 teaspoon dried rosemary 
    1 teaspoon dried sage
    1 clove garlic, finely minced or grated on a rasp 
    Zest of 1 lemon
    2 tablespoons fresh lemon juice
    1 teaspoon honey
    1/4 cup olive oil
    Kosher salt and black pepper

    For the salad:
    1 15-ounce can cannellini beans, rinsed in a colander under water
    2 zucchini, peeled and sliced thinly lengthwise on a mandolin
    1 large carrot, peeled and sliced thinly lengthwise on a mandolin
    1 pound skinless, boneless, canned or jarred salmon
    1/4 cup chopped parsley
Make the vinaigrette. In a jar with a lid, add the mustard, rosemary, sage, garlic, lemon zest and juice, honey, olive oil, a pinch of salt and a few grinds of black pepper. Shake vigorously until combined.

Make the salad. In a large bowl, gently toss the beans, zucchini, carrots and the vinaigrette. Pour into a serving bowl. Crumble the salmon over the top, sprinkle with parsley.