FAITH-FILLED LIVING | SWEET TREASURES | SIMPLE PLEASURES

Apr 27, 2008

A Scrumptious Salad!


Here's a refreshing departure from the boring salad fare. Be sure to click on the salad's name to get a bird's eye view of the finished product.


Adapted very loosely from Bon Appetit, January 2007 by smittenkitchen.com
(Click on the title to view a photo)

Makes 6 servings
  • 1/3 cup + 3 tablespoons olive oil
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 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 kidney 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)
  • 1 cup coarsely chopped walnuts, toasted

Preheat oven to 400°F. Toss cauliflower florets with 3 tablespoons olive oil and season well with salt and pepper. Spread on a baking sheet and roast until edges are dark and caramelized, about 20 to 25 minutes, stirring once or twice.

While cauliflower is roasting, combine remaining 1/3 cup olive 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 roasted, still warm cauliflower, beans, endive, chives, parsley, walnuts and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

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