White Bean Arugula Salad with Frico

square crop of salad made with arugula white beans and frico (fried cheese) on a white plate with a fork.

5 from 1 vote

White Bean Arugula Salad with Frico

This White Bean Arugula Salad with Frico is the perfect salad to bridge the gap from summer to autumn and serve as a great side dish or lighter main course.

Course Salad, Side Dish

Cuisine American

Keyword arugula, frico, white bean

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 265kcal

Author Debi

Ingredients

FRICO CRUMBLE

2 ounces Manchego cheese grated fine (1 cup)
2 ounces Parmesan cheese grated fine (1 cup)

SALAD

5 tablespoons extra-virgin olive oil divided use
4 garlic cloves peeled and smashed
1 sprig fresh sage plus 2 tablespoons minced sage
1 teaspoon salt for steeping beans
3 cans (15-ounce) cannellini beans, rinsed and drained
¼ cup red wine vinegar
2 shallots sliced thin (¾ cup)
3 ounces baby arugula (about 3 cups )

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. Remove skillet from heat and let sit for 1 minute. 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.
2 ounces Manchego cheese, 2 ounces Parmesan cheese
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 in airtight container at room temperature for up to 5 days.

FOR THE SALAD

Heat 1 tablespoon oil, garlic, and sage sprig in medium saucepan over medium-high heat until garlic is just beginning to brown, 2 to 3 minutes. Add 2 cups water and 1 teaspoon salt and bring to simmer.
5 tablespoons extra-virgin olive oil, 4 garlic cloves, 1 sprig fresh sage, 1 teaspoon salt for steeping beans
Turn off heat, add beans, cover, and let sit for 20 minutes.
3 cans (15-ounce) cannellini beans,
To soften the flavor of the shallots (if you want), rinse the cut shallots under cool running tap water and drain well.
2 shallots
Combine vinegar and shallots in large bowl and let sit for 20 minutes.
¼ cup red wine vinegar
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.
3 ounces baby arugula, 1 sprig fresh sage

Notes

To microwave frico:
Place a piece of parchment paper on a microwave safe plate. Spread grated cheese on top of the parchment paper. Microwave on high power until golden brown, about 1 & ½ to 2 minutes.

For Oven frico:
Preheat oven to 400° F. Line large baking sheet with a silpat mat or parchment paper.
With a tablespoon measuring spoon, scoop mounded tablespoons of the grated cheese onto the prepared baking sheet. Leave at least ½-inch between each mound. Lightly press the mounds out until they are flat.
Bake for 5-8 minutes. Remove from oven when edges just turn golden brown. Let cool completely on the baking sheet.

Nutrition