Serves 4
We love this salad for a Summer BBQ or side dish to round out a weekday dinner. Leftovers are great packed in a lunchbox or for a protein-rich afternoon snack. Vary the herbs to your liking and swap out the Gouda with Toma or TomaProvence depending on your mood.
½ cup shredded Gouda (about 4 oz)
4 teaspoons white wine vinegar
2 garlic cloves, finely minced
Salt & pepper
¼ cup olive oil
1 large celery stalk, thinly sliced
½ small red onion, very thinly sliced
2 (15 ½-ounce) cans white beans (about 3½ cups cooked beans), rinsed and drained
2 cups baby arugula or spinach
⅓ cup chopped fresh herbs (we like a blend of rosemary, oregano, basil and mint)
A generous squeeze of fresh lemon juice
1 ounce shaved Gouda
Make crispy Gouda Frico:
Heat a large, heavy nonstick skillet over medium-high heat until hot. Thinly and evenly spread shredded Gouda into the pan. Cook cheese until it is golden brown and begins to crisp, about 60 seconds. Turn off heat and leave frico in pan an additional 30 – 60 seconds to completely set. Carefully remove frico with a heatproof spatula and place on a wire rack to cool. (If the frico is still soft at this point, return it to the pan and cook it a few seconds longer.) Set aside.
To make Bean Salad:
In a small bowl, combine white wine vinegar, garlic, a large pinch each of salt and pepper. Slowly whisk in the olive oil until emulsified.
In a medium bowl, combine celery, red onion, beans, arugula/spinach and herbs. Toss the salad with vinaigrette until evenly distributed. Add a squeeze of lemon and more salt and pepper, to taste.
Stir in shaved Gouda and about ½ cup crumbled Gouda frico just prior to serving.
Notes: Salad can be made several hours ahead. Just wait to add the cheese until you are ready to serve.
When completely cool, frico can be served or carefully stored in an airtight container for 3-5 days.