Cauliflower, White Bean, and Feta Salad

Submitted by blucoat

"This bright and fresh-tasting winter salad is easy to prepare and delicious( and even better the next day when the flavours are really allowed to develop). It works with broccoli too. Adapted from a recipe in Bon Appétit Magazine (January 2007)."

 

• Ready In: 6mins
• Ingredients: 14
• Serves: 6

ingredients

• 2 -3 tablespoons olive oil
• 1⁄4 teaspoon minced garlic (optional)
• 1 teaspoon minced fresh rosemary
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 teaspoons finely grated lemon peel
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1 medium head cauliflower, trimmed, cut into small florets (about 3 cups)
• 1 (15 ounce) can white beans, drained (such as Great Northern or navy beans)
• 2 large heads of Belgian endives, trimmed, halved lengthwise, then thinly sliced crosswise (or use another flavourful green)
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1⁄2 cup crumbled feta cheese (about 3 ounces)

directions

1. Combine oil,garlic, 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. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.