Equipment
Small bowl
Large bowl
Mandoline
or Sharp chef's knife
Whisk
or Fork
Ingredients
4 servings
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)
459
Calories
21g
Protein
51g
Carbs
20g
Fat
12g
Fiber
5g
Sugar
1257mg
Sodium
Method
01
In a small bowl, whisk the red wine vinegar, grated garlic, salt, and pepper. Set aside.
02
Using a mandoline or sharp knife, thinly slice the fennel and red onion to a thickness of 3mm (1/8 inch).
Look for: Vegetables should be translucent and paper-thin
03
Combine the sliced fennel, red onion, white beans, arugula, and basil in a large bowl.
04
Slowly pour the olive oil into the vinegar mixture while whisking constantly until the dressing is emulsified.
05
Pour the vinaigrette over the salad. Add lemon juice and toss the ingredients until evenly coated.
06
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.
