White Bean Salad With Crispy Cheese

By Melissa Clark

Published July 17, 2024

White Bean Salad With Crispy Cheese
Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5(282)
Comments
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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.

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Ingredients

Yield:3 to 4 servings
  • 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
Ingredient Substitution Guide

Preparation

  1. 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.

  2. 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.

  3. Step 3

    To the vinegar mixture, slowly whisk in the olive oil until emulsified. Taste and add more salt or vinegar as needed.

  4. 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.

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Ratings

5 out of 5
282 user ratings
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Comments

Sarabeth

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.

jp

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.

Joan

Scrumptious as written. However I made my own Parmesan Crisps: 2 oz ( 3/4 cup) shredded not grated Parmesan Reggiano Cheese. Spoon the cheese on the parchment lined baking sheet ( about 1 tablespoon each). Gently pat each mound into even rounds. Bake in preheated oven 400 degrees until lightly golden brown 6-7 minutes. Cool at least 3 minutes on the baking sheet, they will crisp as they cool. Loosen with a thin knife.

Janet

Everyone loved it, age 16 months to 74 years! I added a can of salmon and some toasted bread cubes ala panzanella. Skipped the parmesan. It will be on repeat in our house.

Lakebluffer.

In lieu of a bitter green, would this salad lose too much “oomph” using baby spinach? Maybe adding one or two excellent anchovies ?

Karolina

It is even better with the apple cider vinegar.

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