¼ cup olive oil
1 sprig rosemary
1 ea. lemon, zest and juice
1 Tbsp. red wine vinegar
To taste kosher salt and freshly ground black pepper
1 head (1-1/2 lb.) cauliflower, trimmed, cut in small florets (about 12-16oz cleaned)
1 ea. 15 oz. can white beans, drained & rinsed
2 large heads Belgian endive, sliced crosswise
2 Tbsp. parsley leaves
1 ea. green onion, thinly sliced
3-4 oz feta cheese, crumbled
Combine the olive oil and rosemary in a small saucepan. Heat gently to allow the rosemary to infuse into the oil; about 15-20 minutes. Cool. Whisk 1 Tbsp. of the lemon juice, 2 tsp. lemon zest and the vinegar together in a bowl. Slowly whisk in the rosemary oil (discard the rosemary sprig) and season to taste with salt and pepper. Set aside.
Combine the cauliflower, beans, endive and parsley in a large mixing bowl. Pour enough of the dressing over to coat and toss well.
Transfer to a serving bowl and sprinkle with the green onion and feta cheese.
Yield: 4 servings