- 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 sal
- 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
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.