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.