Recipe information
Yield
Makes 6 Servings
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)
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
1
/2 cup crumbled feta cheese (about 3 ounces)
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Preparation
Step 1
Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.
Step 2
Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
Step 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.