This post cries out for a different title.

Like…….WOW!

Or…….DELICIOUSNESS!

Perfect for summer, but also perfect for a cozy winter evening.

Quoting Sue Li in The New York Times:

“Like so many bean salads, this one is delicious the day it’s made, but gets even better as it sits. You can marinate the beans in the dressing ahead of time, and they’ll soak it up and become more flavorful in the fridge. When you’re ready to serve, simply fold in the onion, fennel, celery and dill. This salad is a satisfying vegan dish on its own, but it also pairs beautifully with seared tuna. To make it more substantial, consider adding a jar of olive oil-marinated tuna or some roasted salmon.”

Ingredients

Yield: 4 to 6 servings (I halved the ingredients.)

• 1 small shallot, finely chopped
• ¼ cup fresh lemon juice
• ¼ cup fresh orange juice
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• ⅓ cup olive oil
• Salt and freshly ground black pepper
• 2 (14-ounce) cans cannellini beans, rinsed
• ½ small red onion, halved and thinly sliced 
• 1 medium fennel bulb (about 8 ounces), trimmed and thinly sliced crosswise (about 2 cups)
• ½ bunch celery, trimmed and thinly sliced crosswise (about 3 cups), plus some tender leaves
• ½ small bunch dill, fronds and tender stems coarsely chopped (¼ cup)

Preparation

1. In a large bowl, whisk together the shallot, lemon juice, orange juice, vinegar and mustard. Drizzle in the olive oil and whisk vigorously to combine. Season with salt and pepper. Add the beans and toss until well coated in the dressing.
2. Rinse the red onion slices under cold water, drain, and toss into the bean mixture. Add the fennel, the celery and celery leaves, and the dill to the salad bowl and toss to combine. Season with more salt and pepper and serve.