White Bean Salad With Crispy Cheese
This hearty, no-cook salad has a range of textures and flavors that make it particularly satisfying, all without much effort from the cook. The canned white beans are dressed in a bracing red wine vinaigrette that enlivens their soft earthiness with a welcome tang. Slivers of fennel lend sweetness, while arugula and basil add pleasingly green and bitter notes. Then, just before serving, crumbled store-bought Parmesan crisps make the whole thing crunchy, salty and very fun to eat. Just be sure not to add the Parmesan crisps until right before serving; they soften quickly and may lose their snap.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 5 ½tablespoons 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
Instructions
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.