For dinner, senior commerce writer Emily Farris really only wants one thing: salad. Recently free from an 11-year marriage and the heavy meals it was filled with, Farris is rebuilding her life, starting with this cruciferous bowl of crunchy goodness, greens, and beans. This crunchy salad is built around a base of marinated canned beans that get better the longer they sit in the dressing. To assemble the salad, simply spoon the dressed beans over lettuce leaves just before serving.
What you’ll need
Platter
$41 $35 At Amazon
Recipe information
Total Time
1 hour 25 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Whisk ¼ cup balsamic vinegar, 2 Tbsp. Dijon mustard, 2 tsp. honey, ½ tsp. onion powder, ½ cup extra-virgin olive oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper in a medium bowl until emulsified. Add 2 small shallots, finely chopped, one 15-oz. can cannellini (white kidney) beans, rinsed, and ⅓ cup finely grated Parmesan and toss to combine. Taste bean mixture; season with more salt and pepper if desired. Cover and chill at least 1 hour.
Step 2
Arrange 2 large romaine hearts, leaves separated, on a platter. Lightly drizzle with oil; season generously with salt and pepper. Spoon bean mixture over and scatter store-bought fried onions and shaved Parmesan on top.
Do Ahead: Bean mixture can be made 3 days ahead. Keep chilled.
Recipe notes
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