Oct
16
Cauliflower, White Bean and Feta Salad
Filed Under Recipes
This sounds weird, but it’s really tasty! Thanks to David Liebendorfer for finding this one.
1/3 cup olive oil1 teaspoon minced fresh rosemary
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2½ teaspoons finely grated lemon peel
1½ teaspoons salt
½ teaspoon ground black pepper
1 medium head of cauliflower, trimmed, cut into very small florets (about 3 cups)
1 15-ounce can white beans (such as Great Northern or navy beans), drained
2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
½ cup crumbled feta cheese (about 3 ounces)
Combine oil and rosemary in a small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.
Whisk lemon juice, vinegar, lemon peel, salt and pepper in a small bowl.
Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.