Salads: Charlotte Observer's Cauliflower, Fennel and White Bean Salad

By JoFClark

Ingredients

• 1/2 cup olive oil
• 2 long sprigs fresh thyme
• Zest and juice of 1 lemon
• 1 tablespoon red wine vinegar
• 1 small head of cauliflower, cut into bite-sized florets
• 1 (15 ounce) can white beans, drained and rinsed
• 1 fennel bulb, thinly sliced
• Handful fresh chives, minced
• Handful fresh parsley, minced
• 1/2 cup crumbled feta cheese
• Kosher salt
• Freshly ground black pepper

Details

Servings 6

Preparation

Step 1

Heat olive oil in a small 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 oil just for a few moments, or until fragrant. Remove from heat and set aside.
Whisk together lemon juice and vinegar. Set aside.
Combine cauliflower, beans, fennel, chives, parsley, zest and thyme oil in a large bowl and toss. Mix in cheese. Add lemon jiuce and vinegar mixture and toss to coat. Season to taste with salt and pepper.