Name: White Bean and Arugula Salad with Frico Crumble
Total time: 1 h 10 min
Yield: Serves 6 to 8
Ingredients: 2 ounces Manchego cheese, grated fine (1 cup); 2 ounces Parmesan cheese, grated fine (1 cup); 5 tablespoons extra-virgin olive oil, divided; 4 garlic cloves, peeled and smashed; 1 sprig fresh sage, plus 2 tablespoons minced, divided; 1 tablespoon salt for steeping beans; 3 (15-ounce) cans cannellini beans, rinsed and drained; ¼ cup red wine vinegar; 2 shallots, sliced thin (¾ cup); 3 ounces (3 cups) baby arugula

Why This Recipe Works

Adding canned beans to a salad is a terrific way to add protein, texture, and flavor. But without some embellishments they can taste, well, canned. This salad, which is great for a crowd, is all about the beans (and the frico topping). To add flavor to the beans we steep them in a broth with peeled and smashed garlic cloves and a sprig of fresh sage. While the beans are steeping we pickle some shallots, then combine the drained beans and shallots, adding the spicy arugula, minced sage, and a little olive oil. Now this salad is coming into focus, full of texture and sharp flavors. The frico, which we make first and set aside for the topping, takes this salad from good to great. These crispy shards of fried cheese add a ton of flavor and look so appealing scattered across the top of the salad.

Instructions

for the frico

Combine Manchego and Parmesan in bowl. Sprinkle half of cheese mixture evenly over bottom of cold 10-inch nonstick skillet. Cook over medium heat until edges are lacy and light golden, 2 to 3 minutes. Using 2 spatulas, carefully flip frico. Return to medium heat and cook until second side is deep golden brown, about 1 minute. Carefully slide frico onto plate. Wipe skillet clean with paper towels and repeat with remaining cheese. Let frico cool completely, then crumble into bite-size pieces. (Frico can be stored at room temperature for up to 5 days.)

for the salad

Heat 1 tablespoon oil, garlic, and sage sprig in medium saucepan and cook over medium-high heat until garlic is just beginning to brown, 2 to 3 minutes. Add 2 cups water and 1 tablespoon salt and bring to simmer. Off heat, add beans, cover, and let sit for 20 minutes. Combine vinegar and shallots in large bowl and let sit for 20 minutes.

Drain beans and discard garlic and sage sprig. Add beans to shallot mixture and toss until thoroughly combined. Season with salt and pepper to taste. Let sit for at least 20 minutes or up to 6 hours.

Add arugula, minced sage, and remaining ¼ cup oil to beans and toss to combine. Transfer to serving platter and top with frico. Serve.