Cauliflower, Fennel, White Bean, Winter Salad

Giorgio Celmo

Ingredients

1/3 cup olive oil

1 teaspoon minced fresh rosemary

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

2 1/2 teaspoons finely grated lemon peel

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 white beans, any type your choice

1 large bulb of fennel, chop and shave with a mandolin

1 tablespoon chopped fresh chives

2 teaspoons chopped fresh parsley

1/2 cup crumbled feta cheese (about 3 ounces)

Directions

Blanch cauliflower in boiling salted water until just tender but still crunchy, about 3-5 minutes place in a large bowl of ice water to stop cooking. Drain and set aside.

Combine oil and rosemary in small saucepan; stir over medium heat until fragrant, about 1 minute.  Let this cool.

Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

Combine cauliflower, beans, fennel, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with sea salt and  fresh black pepper to your taste.