White Bean Salad With Crispy Cheese
Published July 17, 2024
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ tablespoons red wine vinegar, plus more to taste
- 2garlic cloves, grated or finely minced
- Fine sea or table salt and freshly ground black pepper
- 1fennel bulb, trimmed and fronds reserved for garnish
- 1small red onion, peeled and halved
- 2(15½-ounce) cans white beans (about 3½ cups cooked beans), rinsed and drained
- 2cups baby arugula
- ½cup chopped fresh basil
- ¼cup extra-virgin olive oil, plus more for drizzling
- Fresh lemon juice, to taste
- 1ounce shaved Parmesan (use a vegetable peeler or cheese slicer), about ¼ cup
- ½cup crumbled Parmesan crisps
Preparation
- Step 1
In a small bowl, combine red wine vinegar, garlic, ¾ teaspoon salt and ¼ teaspoon black pepper. Let sit while you prepare the vegetables.
- Step 2
Using a mandoline (or very sharp knife), slice the fennel and red onion as thinly as you can (⅛-inch thick or thinner). Add to a large bowl, then add the white beans, arugula and basil.
- Step 3
To the vinegar mixture, slowly whisk in the olive oil until emulsified. Taste and add more salt or vinegar as needed.
- Step 4
Toss the salad with the vinaigrette until evenly coated. Taste and add a dash of lemon, and more salt and pepper if needed. Just before serving, toss in the Parmesan shavings and crisps, drizzle with a little more oil and serve.
Private Notes
Comments
I made this exactly as written and served with Miso Roasted Salmon (NYT recipe). My boyfriend said it was the best thing he'd ever eaten and then proposed to me, twice.
Parmesan crisps are crazy expensive, especially since a quick Parmesan frico is so easy to make. I used the frico recipe in the NYT cooking app.
This was light and delicious. I added more arugula than asked for, just because I like it, but it was overall a complete delight.
It is even better with the apple cider vinegar.
I've been making a version of this for years. It's so delicious, easy and lovely on a hot day. I usually add 2 cans of oil packed Italian tuna, and dinner is made. I make it an hour beforehand so it has time to develop depth in the lovely dressing. In fact, I often have to hide it from my husband so we will have something for dinner... it's THAT good.
Amped it up w a few bits of bacon —amazing