A Winter Salad You'll Want To Eat Year Round

We're deep in the midst of winter (not that you can tell from the lack of snow here in Baltimore.  I'm crossing my fingers we get some tonight.).  Comfort food is great, but our bodies still need veggies.  Yet it often doesn't seem like there's anything new and exciting to do with winter vegetables.  Well, here's a salad that will knock your socks off.  It is super easy, and from the fabulous folks at Bon Appetit, so you KNOW it is terrific.  I substitute arugula for the endive - but use whatever you like!  I also sauteed the cauliflower for a few minutes, just to cut down on the crunch factor a little bit.  Enjoy! 

Cauliflower, White Bean, and Feta Salad Bon Appétit | January 2007

The colors are pale, but the flavors in this winter mix are vivid and fresh. Yield: Makes 6 servings 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 (such as Great Northern or navy 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) Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool. Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl. Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.