White Bean Salad With Roasted Cauliflower
This is the kind of substantial salad that’s nice to have on hand, no matter the occasion. If you have time, it’s best made with large dried white beans, such as cannellini, simmered at home. (It’s great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.
- Total:
- Serves: 4 persons
Ingredients
- 1small head cauliflower, cut into ½-inch slices
- Extra-virgin olive oil
- Salt and black pepper
- 4cups cooked white beans or 2 (15-ounce) cans, drained
- 1cup thinly sliced celery heart (the tender inner stalks and leaves)
- 3tablespoons chopped parsley
- 3tablespoons slivered scallions
- 1large shallot, diced small
- 2teaspoons Dijon mustard
- 1tablespoon lemon juice
- 1teaspoon lemon zest
- 2tablespoons red wine vinegar, plus more to taste
- ½teaspoon ground fennel (optional)
- ¼cup extra-virgin olive oil, plus more to taste
- Salt and black pepper
Instructions
Step 1
Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.Step 2
Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.Step 3
Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.