So there’s a blizzard outside in New England. So what? That doesn’t mean you can’t eat a salad inside. This salad comprised of all white veg (excusing the herbs) will blend right in with the snow. And if it’s hot where you are–all the more reason to eat a salad!
This one is loaded with herbs (chives + parsley + thyme/rosemary), fennel, endive, white beans, and cauliflower (either raw or roasted depending on your preference). I ate mine raw because I didn’t think to roast it until after; however, the next time I make this I am roasting since it will add a more complex flavor and texture to the salad (and I just REALLY like roasted vegetables).
This salad is big and hearty enough to be an entree for two or a side for four.
White Bean Winter Salad
serves 2 as a main
- 1, 15oz can white beans (Cannellini), drained and rinsed
- 1 small head cauliflower, broken into small florets (raw or roasted*)
- 1 head, endive, thinly sliced
- 1 fennel bulb, trimmed and thinly sliced
- handful of parsley, chopped (3-4 tablespoons)
- 1 bunch chives, chopped (3-4 tablespoons)
- 3 sprigs of thyme or rosemary, stems removed
- 1/3 cup olive oil
- 1 lemon, zested and juiced
- 1 tablespoon red wine vinegar
- salt + pepper
1. Whisk the lemon juice and vinegar together. In a small saucepan, heat the olive oil over medium heat until very hot but not smoking. Add the rosemary or thyme and cook just until fragrant. Remove from heat.
2. Combine the beans, cauliflower, endive, fennel, parsely, chives, and lemon zest in a salad bowl. Season with salt and lots of black pepper.
3. Pour the oil and lemon/vinegar mixture over the salad and toss. Taste and adjust seasoning if necessary.
*Roasted Cauliflower: Preheat an oven to 400. Toss the cauliflower with salt, pepper, and a couple tablespoons of olive oil. Roast for 20 minutes, turning occasionally. The cauliflower should be golden brown or as dark or light as you want it. It’s up to you!
Winter is for salads, too,