Recipe: Cauliflower, Fennel, and White Bean Winter Salad

Course Salads

Ingredients in this Recipe

1 (15 ounce) can white beans, drained and rinsed (can substitute 1 1/2 cups cooked white beans)
1 fennel bulb
1 lemon
1 small head of cauliflower
1 tablespoon red wine vinegar
1/2 cup crumbled feta cheese (about 3 ounces)
1/3 cup olive oil
2 long sprigs fresh thyme
Freshly ground black pepper
Handful fresh chives
Handful fresh parsley
Kosher salt

See Full Recipe at The Kitchn