I love this salad. The flavor profile is so different from what we normally cook at home with the mix of citrus, fennel and thyme. Plus, I love giving you an excuse to buy fresh herbs. I've always felt so fancy buying them.
I hope you love this dish as much as we do. It's a refreshing winter salad that will leave you feeling satisfied but light.
White Bean, Cauliflower + Fennel Winter Salad
Adapted from Bon Appetit
serves 4+
INGREDIENTS
- 1/4 cup olive oil
- 2 long sprigs fresh thyme
- 1 lemon, juiced
- 1 tablespoon red wine vinegar
- 1 1/2 cup cauliflower, shredded or chopped
- 1 (15-ounce) can organic white beans, drained and rinsed
- 1/3 cup fresh fennel
- Handful fresh spinach
- Small handful fresh chives
- Small handful fresh parsley
- Optional: 1/2 cup crumbled feta cheese (about 3 ounces)
- Kosher salt
- Freshly ground black pepper
PREPARATION
- Heat the olive oil in a medium sized frying pan
- Using your thumb and forefinger, pinch the thyme sprigs and then slide them through your fingers to remove just the thyme leaves
- Cook in the hot olive oil just for a few moments, or until fragrant
- Remove from heat and set aside
- Zest lemon
- Juice the lemon and whisk the juice and vinegar together with a pinch of lemon zest
- Chop or shred the cauliflower into bite-sized florets. Drain and rinse the beans
- Chop and shave the fennel bulb using a mandoline or a chef's knife. Mince the chives and parsley
- Add beans, cauliflower, fennel and pinch of salt to your pan with thyme and oil
- Heat on low to medium heat, stirring frequently until the cauliflower is tender and beans are warm
- Stir in spinach and then remove from heat to allow spinach to wilt
- Allow to cool slightly
- Toss with lemon juice mixture, chives and parsley
- If you're using cheese add at this time
- Add pepper and salt to taste and serve warm
This also makes a wonderful chilled winter salad
Enjoy! Lacy
