With a name like Divorce Salad, you know I had to try it! Marinated white beans, crunchy romaine, Parmesan, and crispy onions come together in a salad that’s hearty enough to be dinner. No divorce required.

Recipe Inspiration

Ingredients

• ¼ cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons honey
• ½ teaspoon onion powder
• ½ cup extra-virgin olive oil, plus a little extra for finishing
• 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon Morton), plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 2 small shallots, finely chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• ⅓ cup finely grated Parmesan, plus shaved Parmesan to finish
• 2 large romaine hearts, chopped
• Store-bought crispy fried onions, for topping

Directions

1. In a bowl, whisk together balsamic vinegar, Dijon mustard, honey, onion powder, olive oil, salt, and pepper until the dressing comes together.
2. Fold in the chopped shallots, rinsed cannellini beans, and grated Parmesan. Taste and adjust salt or pepper as needed. Cover and refrigerate for at least 1 hour so the beans soak up the dressing.
3. Wash and thoroughly dry the romaine, then chop into bite-size pieces. Arrange on a serving platter or in a large bowl.
4. Lightly drizzle the romaine with olive oil and season with a little salt and pepper. Spoon the chilled bean mixture over the lettuce.
5. Finish with crispy fried onions and shaved Parmesan. Serve right away while the romaine and onions are crunchy.

Serves 4. Make ahead: The marinated beans can be refrigerated for up to 3 days. Assemble the salad just before serving.

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• Electric Twist & Chop
• Chef’s Tongs
• Salad Spinner
• 5″ Santoku Knife
• Wood Composite Cutting Board
• Electric Salt & Pepper Grinder Set
• Mesh Colander Set