The salad colors were pale, but the crunchy texture of fresh cauliflower, feta, white beans, rosemary and lemon, created a flavor combination that tied up your taste buds, and made this a memorable eating experience.
This recipe was prepared by our friend Karen who served up this fabulous salad which was perfect for our Black and White themed Cooking Club evening with friends.
Cauliflower, White Bean and Feta Salad
Recipe from Bon Appetit and Prepared by Karen Munoz
1/3 cup olive oil
1 teaspoon minced fresh rosemary
2 tablespoons fresh lemon juice
2 tablespoons 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)
Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minutes. Cool.
Whisk lemon juice, vinegar, lemon peel, salt, and pepper in 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.