Cauliflower White Bean And Feta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The colors in this salad are beautiful and pale, but the flavors in this winter mix are vivid and fresh. Enjoy. Adapted from a recipe at Bon Appétit Ingredients:
1/3 cup olive oil |
1 teaspoon minced fresh rosemary |
2 tablespoons fresh lemon juice |
1 tablespoon red wine vinegar |
2 1/2 teaspoons finely grated lemon peel |
1 1/2 teaspoons salt |
1/2 teaspoon ground black pepper |
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups) - can use the colored cauliflowers as well |
1 (15-ounce) can white beans (such as great northern, navy beans or cannelini), drained |
2 large heads of belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise |
1 tablespoon chopped fresh chives |
2 teaspoons chopped fresh parsley |
1/2 cup crumbled feta cheese (about 3 ounces) |
Directions:
1. Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.
2. Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
3. Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss.
4. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.
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