Comments on: cauliflower, bean and feta salad

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!

By: Esther

Esther — Mon, 27 Apr 2009 17:22:30 +0000

I made this last night, adding beets and omitting the walnuts, chives, and parsley (because I didn’t have any of them and the store down the street was closed). I’m eager to try this recipe with the ingredients I left out–this turned out just right for a warm weather dinner and refreshing leftover lunch! Yum.

By: tim

tim — Wed, 14 Jan 2009 00:25:32 +0000

Definitely hit the spot here. I used a lot of arugula instead of the endive, made the salad much more green. It sounds like your version is a lot better than the original too: I thought the amount of lemon was perfect (and I am usually a wimp when it comes to tangy or sour things) and I cannot imagine this salad without the toasted walnuts. Delish.

By: Rachel

Rachel — Sat, 26 Apr 2008 19:26:36 +0000

Feta is good with anything as far as I’m concerned. This recipe is especially interesting because of it’s use for cauliflower. I am always look for more things to do with cauliflower.

By: deb

deb — Fri, 25 Apr 2008 19:24:44 +0000

Hi Natalie — I don’t think all soups freeze well, for the same reason that not all frozen bagged vegetables work. Zucchini, eggplant and a couple others always defrost in a mushy, unstructured state. Peas, peppers and other vegetables freeze better. Pureed soups freeze great, and I make those the most. I hope that helps–it really is a bit of trial and error, freezing things.

By: Natalie

Natalie — Fri, 25 Apr 2008 19:00:00 +0000

I’m not big on cauliflower, but those perfectly browned edges make it look just so good, I might be swayed.
My question… I read in your last Q&A that you liked to freeze soups. The last time I froze soup (a delightful vegetable packed tortilla) the veggies went in slightly crips and bright, and came out very mushy and .. sadly, inedible. Do you have any super secret freezing tips?

By: Adina

Adina — Fri, 25 Apr 2008 17:31:36 +0000

Oh-oh-oh Q&A – I have another for you!
I have adopted the Blue Chip Chocolate Chip cookie recipe as “mine” but had a question! Does it make a difference if you use cold butter or melt the butter. Being lazy, I always melt the butter and I didn’t know if it made any difference? Thanks and TGIF!!!

By: Patricia Scarpin

Patricia Scarpin — Fri, 25 Apr 2008 15:30:04 +0000

I’m sorry the salad wasn’t all you expected, Deb, but you have to know it looks delicious!