Cauliflower, White Bean, and Feta Salad |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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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). 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.
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