Cannellini with Parmesan Herb Salad

Serves 4

This simple, elegant salad is a lunch favorite. I will often add a hardboiled egg. For a more assertive cheese flavor, substitute Romano.

  • ½ cup finely grated Parmesan cheese
  • 5 tablespoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cups cooked cannellini beans
  • 2 cups mixed herbs and greens, such as parsley, basil, and arugula

Whisk together cheese, oil, vinegar, salt, and pepper. Toss half with beans and half with herbs and greens. Place a mound of beans on each plate, and top with greens.