white bean salad with gouda frico in bowl

White Bean Salad with Shaved & Crispy Gouda

Servings: 4

Ingredients

  • 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

Instructions

  1. 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. 
  2. 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.  
  3. Stir in shaved Gouda and about ½ cup crumbled Gouda frico just prior to serving.
  4. When completely cool, frico can be served or carefully stored in an airtight container for 3-5 days.

Notes: Salad can be made several hours ahead.  Just wait to add the cheese until you are ready to serve.

Used in this recipe

Three packages of Point Reyes Gouda cheese on a white background
Gouda
$55.00
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