Cauliflower, White Bean, Endive & Feta Salad

Cauliflower, White Bean, Endive & Feta Salad


1/3 cup olive oil

1 teaspoon minced fresh rosemary

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

2 ½ teaspoons finely grated lemon peel

1 ½ teaspoons salt

½ teaspoon ground black pepper

1 medium head cauliflower, trimmed, cut into small florets

1 (15-ounce) can navy beans, drained

3 heads of endive, trimmed, halved lengthwise, then thinly sliced crosswise

2 teaspoons fresh parsley

½ cup crumbled feta cheese (about 3 ounces)


Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. 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.

Adapted from Bon Appetit’s Cauliflower, White Bean, and Feta Salad.