Comments on: cauliflower, bean and feta salad

By: meleyna

meleyna — Fri, 30 Dec 2011 19:33:24 +0000

Just made an improvised version of this (I didn’t measure anything), and almost ate the entire batch. No endive, so I roasted some kale alongside the cauliflower. I loved the rosemary in this, and didn’t even bother with warming it with the oil first. A little orange zest along with the lemon was lovely. I’m having a difficult time not finishing off the entire bowl!

By: Carol Smith

Carol Smith — Fri, 23 Sep 2011 00:02:33 +0000

Thank you so much for this recipe, it’s awesome! However, the recipe doesn’t mention an amount of lemon peel but the instructions mention using it. Do you know how much lemon peel I need?

By: KS

KS — Mon, 25 Jul 2011 18:21:29 +0000

Always use your site as one of my first go-tos! Thanks for this one, we just did our own spin on it last night using juice (Squished from my mini hands so maybe 1/4!!) from 1/2 lemon and some zest, added a spoonful of homemade jalepeno jelly, some cherry tomatoes, arugula and toasted pinenuts instead of endive and walnuts.
It has become a staple in our house!
Cheers!

By: Anne Parsons

Anne Parsons — Tue, 03 May 2011 02:52:07 +0000

Loved this recipe! I noticed that it really needs the feta to tame the lemon zest somewhat and the bitterness of the endive. Very lovely salad. You don’t disappoint! :)

By: Jenny

Jenny — Fri, 11 Mar 2011 17:55:38 +0000

I’ve made this recipe twice – the first time, the flavor was good but it was WAY too salty, so this time I cut the salt in the dressing to 3/4 tsp and it was perfect. Am I using the wrong kind of salt or something?

By: Donna K.

Donna K. — Mon, 02 Aug 2010 22:08:52 +0000

This recipe is so so good, thank you for posting it! My own tweaks to my taste/local ingredient cooperation: sub apple cider vinegar for red wine, no endive, zest of half a lemon and…purple cauliflower! The color of this dish with the purple (w/deep red kidney beans, the white feta & all the green) makes it look just as delicious as it is…!

By: Amber

Amber — Tue, 15 Jun 2010 21:21:25 +0000

Accidentally opened a can of red kidney beans when I needed black beans for a dish the other night. So, I needed a kidney bean recipe as not to waste the can. This was scrumptious! Cauliflower is my favorite, roasted is tops and the beans were a sweet complement. First recipe I tried from your site – just discovered it this week. I will definitely come back for more!

By: scott

scott — Mon, 14 Dec 2009 05:21:32 +0000

i seriously can’t make this enough. endive i find sometimes if i go to the grocery store 5 miles from the house but at the one 1/4 of a mile away…well, they never have it. so i often just grab whatever and substitute it. tonight i used arugala (i have seriously made this recipe at least 6 times in the past two months). i LOVE it warm but oh my it is good the next day cold when everything has had a chance to (i can’t think of the correct word so i will use whatever pops in my head)…when it has all had a chance to caress itself…ha. and sort of ewwww. YUMMMMMMMMMMMMMMMM

By: ApronGirl

ApronGirl — Fri, 21 Aug 2009 15:05:47 +0000

I made this salad last night – amazingly I had almost all of the ingredients on hand. I substituted the endive for some sauteed kale, which was a delicious addition to the flavor profile. I also added a generous tablespoon of lemon zest, and went lighter on the olive oil so it wouldn’t be too wet. My husband raved about it and there wasn’t a bite left for lunch today!

By: Kara

Kara — Wed, 19 Aug 2009 03:16:37 +0000

My boyfriend just made this and it was fantastic. He did, however, make some changes that other people might build on. He used Romanesco cauliflower from our local farmers market and sliced up Romaine lettuce rather than endive. In addition, he said he was “winging it” with the dressing, so it may have come out a bit wetter than what was originally intended. Thanks so much for the terrific recipe!