This simple White Bean Salad with Arugula recipe is quick enough for a tasty lunch but special enough to serve company at dinner. With the salty parmesan and creamy white beans, this recipe works great as a side dish but can also stand on its own.
In a large bowl, toss together the arugula, radicchio, endive, beans, and Parmesan. In a small bowl, whisk together the oil, vinegar, and salt.
In a large bowl, mix together the arugula, white beans and parmesan cheese.
In a small bowl, whisk together the olive oil, vinegar and salt.
Drizzle the dressing over the salad and toss to coat.
If you want to cut out a step, you can simply drizzle about 1 tablespoon each of olive oil and balsamic vinegar over the top of the salad, then sprinkle some Maldon sea salt to finish.It’s super easy to turn this recipe that serves about 4 into a salad for a crowd. Simply double or triple the recipe. Pick up a few bags of arugula, buy a few cans of white beans and grate the whole piece of parmesan. SO easy!If you don't have parmesan you can use another flavorful, hard, salty cheese.Use good quality extra virgin olive oil and good balsamic vinegar for best results. They don't have to be expensive but should be well made and not use fillers or additives.If you are serving this salad away from home simply prepare the salad ahead of time but don't add the dressing until just before serving.Ellie Krieger also uses radicchio and endive in this salad. I don't do that if I am making this as lunch for myself, but it is a nice touch if you are serving this to others.