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.
Ingredients
- 1½tablespoons 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
- 1/2cup chopped fresh basil
- 1/4cup 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
- 1/2cup crumbled Parmesan crisps
Directions
In a small bowl, combine red wine vinegar, garlic, ¾ teaspoon salt and ¼ teaspoon black pepper. Let sit while you prepare the vegetables.
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.
To the vinegar mixture, slowly whisk in the olive oil until emulsified. Taste and add more salt or vinegar as needed.
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.