Cauliflower, Bean and Feta Salad

Name: Cauliflower, Bean and Feta Salad
Ingredients: 1/3 cup + 3 tablespoons olive oil; 1 teaspoon minced fresh rosemary; 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 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 kidney beans, drained; 2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise; 1 tablespoon chopped fresh chives; 2 teaspoons chopped fresh parsley; 1/2 cup crumbled feta cheese (about 3 ounces); 1 cup coarsely chopped walnuts, toasted

As so eloquently navigates , cooking in New York City isn’t exactly a given/mandatory act, or certainly not the way it would be in a place that doesn’t have umpteen restaurant and take-out options in a four block radius. It very much a choice, something one opts to do out of interest in choosing what goes into their mouths in a place that makes it really easy to forgo this choice. Honestly, it’s not uncommon to look at an apartment in New York City and exclaim “Awesome! They just renovated the kitchen!” only to learn that new cabinets and appliances were put in two tenants ago, but neither got to turning on the oven. (Ahem.)

By smittenkitchen · From Open Recipes · 13 ingredients

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Cauliflower, Bean and Feta Salad

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