Equipment
Ingredients
Dressing
- 20 ml red wine vinegar
- 2 garlic, grated
- 2 g salt
- 1 g black pepper
- 60 ml olive oil
- 15 ml lemon juice
Salad Base
- 1 fennel, trimmed
- 100 g red onion, peeled and halved
- 800 g white beans, rinsed and drained
- 60 g arugula
- 15 g basil, chopped
Toppings
- 30 g parmesan, shaved
- 60 g parmesan crisps, crumbled
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 459 kcal
- Protein
- 21 g
- Carbohydrates
- 51 g
- Fat
- 20 g
- Fiber
- 12 g
- Sugar
- 5 g
- Sodium
- 1257 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 20 mg
- Potassium
- 1313 mg
- Calcium
- 467 mg
- Iron
- 7.2 mg
- Magnesium
- 134 mg
- Phosphorus
- 398 mg
- Zinc
- 3.4 mg
- Vitamin A
- 94 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 4.3 mg
- Vitamin K
- 87 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.24 mg
- Niacin
- 0.8 mg
- Folate
- 172 mcg
- Water
- 257 g
Sources: USDA FoodData Central
Method
In a small bowl, whisk the red wine vinegar, grated garlic, salt, and pepper. Set aside.
Using a mandoline or sharp knife, thinly slice the fennel and red onion to a thickness of 3mm (1/8 inch).
Combine the sliced fennel, red onion, white beans, arugula, and basil in a large bowl.
Slowly pour the olive oil into the vinegar mixture while whisking constantly until the dressing is emulsified.
Pour the vinaigrette over the salad. Add lemon juice and toss the ingredients until evenly coated.
Add the shaved parmesan and crumbled parmesan crisps to the bowl. Drizzle with a small amount of additional olive oil and toss gently before serving.
Chef's Notes
- For the crispiest parmesan crisps, bake them on a silicone mat-lined baking sheet until golden brown and bubbly, then let them cool completely on the sheet before attempting to remove them.
- When slicing the fennel and red onion, aim for uniformity. This ensures even cooking (if marinating) and a more pleasant texture in the salad.
- Don't over-dress the salad. Start with the recommended amount of vinaigrette and add more only if needed, tossing gently to coat.
- The quality of your olive oil will significantly impact the flavor of the dressing. Use a good extra virgin olive oil for the best results.
Storage
Refrigerator: 2 days — Arugula will wilt over time; store dressing separately for best results.
Troubleshooting
Salad is watery or soggy
Cause: Beans were not drained properly or dressing was added too early
Fix: Cannot be fixed once arugula wilts
Prevention: Ensure beans are thoroughly dried after rinsing and toss with dressing immediately before serving
Cultural Context
This white bean salad draws inspiration from the fresh, vibrant flavors of Mediterranean cuisine, particularly Italy and Greece. It highlights simple, wholesome ingredients like beans, fresh vegetables, and olive oil, often enjoyed as a light lunch or a side dish during warm weather seasons.
