- 1⁄3 c
- olive oil
- thyme sprigs (fresh, leaves removed, stems discarded)
- 1 T
- red wine vinegar
- black pepper
- cauliflower (small, rinsed, chopped into uniform, bite-sized florets)
- fennel bulb (very thinly sliced, see note)
- 15 oz
- white beans (drained, rinsed, or 1 1/2 cups cooked beans)
- 3⁄4 c
- parsley (fresh, chopped)
- 1⁄2 c
- feta (crumbled, about 3 ounces)
- 3⁄4 c
- chives (fresh, chopped)
This salad is just bursting with texture and flavor - crunchy raw cauliflower is cut into small, bite-sized pieces and tossed with creamy white beans and salty feta, then drizzled in a savory thyme and lemon vinaigrette. Serve as a hearty side salad, or as a meal of its own.
Heat the olive oil in a small skillet over medium heat. Cook the thyme leaves for just a few moments in the hot oil, until fragrant. Remove the skillet from heat and set aside to cool.
Zest the lemon and place in a medium mixing bowl. Juice the lemon and add it to the zest, then whisk in the red wine vinegar. When the thyme olive oil has cooled, slowly whisk it into the lemon and vinegar mixture. Whisk until emulsified. Stir in a generous pinch of salt and pepper.
In a large bowl, combine the cauliflower, fennel, and white beans. Fold in the chives, parsley, and feta. Drizzle with the lemon-thyme dressing and toss to coat. Taste, and add more salt and pepper if needed.