Warm White Bean and Matzoh Brei (Bread) Salad (Passover Friendly)

Servings: 2 (makes about 5 cups)

4 tablespoons extra-virgin olive oil, divided
1 1/2 cups (3 ounces) torn crusty bread (from 2 thick slices or about 1/4 baguette)
One (15-ounce) can no-salt-added beans, such as cannellini or red, drained and rinsed
1/8 teaspoon fine salt, plus more to taste
1/8 teaspoon crushed red pepper flakes, plus more to taste
1 tablespoon fresh lemon juice, plus more to taste
1 teaspoon Dijon mustard
3 cups (3 ounces) lightly packed baby arugula

For Bread Lovers: in a large skillet over medium-high heat, heat 2 tablespoons of the oil until shimmering. Add the bread and cook, turning the pieces occasionally, until toasted and browned in spots, about 3 minutes. Add the beans, salt and crushed red pepper flakes, and cook, stirring occasionally, until the beans are warmed through, about 2 minutes. Remove from the heat.

For Passover Season: Follow my recipe (Roman Family Matzo Brei), make a matzo brei. Add the beans, salt and crushed red pepper flakes, and cook, stirring occasionally, until the beans are warmed through, about 2 minutes. Remove from the heat.

In a large bowl, whisk together the remaining 2 tablespoons of oil, the lemon juice and mustard until combined. Add the bean mixture to the bowl, followed by the arugula, and toss to combine and coat with the dressing. Taste, season with additional lemon juice, red pepper flakes and salt, if desired, and serve.

Adapted from “Cook Simply, Live Fully: Flexible, Flavorful Recipes for Any Mood” by Yasmin Fahr (Harper, 2024) and published in Washington Past