Cauliflower, Endive & White Bean Salad
Prep time:
Cook time:
Total time:
Serves: 8
- ⅓ cup olive oil
- 1 teaspoon fresh rosemary, minced
- 2 teaspoons lemon zest
- 1 fresh lemon, squeezed
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- fresh ground pepper
- 1 medium head of cauliflower, trimmed and cut into small florets
- 1 (15oz) can white beans (Great Northern or navy work great), drained
- 2 large endives, trimmed, halved lengthwise then chopped
- 1 bunch fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- ½ cup crumbled feta cheese for serving
- Heat olive oil and rosemary in a small pot over medium heat for a few minutes until fragrant. Remove from heat and let cool.
- In a medium bowl, mix the lemon juice and lemon zest, vinegar, salt & pepper.
- In a large bowl combine the salad ingredients: cauliflower, beans, endives, chives & parsley. Toss with the oil mixture and lemon dressing.
- Season with more salt and pepper to taste.
- Top with feta before serving.
Recipe by Cake Student at https://www.cakestudent.com/cauliflower-endive-white-bean-salad/
3.1.09