• 1/3 cup olive oil
• 1 teaspoon minced fresh rosemary
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 ½ teaspoons finely grated lemon peel
• 1 teaspoons salt
• ½ teaspoon ground black pepper
• 1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
• 2 cups black-eyed peas, drained
• 1 ½ c cabbage, thinly sliced crosswise
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1/2 cup crumbled feta cheese (about 3 ounces)
Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool. [I actually did this in the microwave for about 30 seconds.]
Make vinaigrette: whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
Blanche cauliflower and drain. Combine cauliflower, beans, cabbage, chives, parsley in a bowl large enough to allow for tossing with vinaigrette. Combine rosemary oil with vinaigrette; add to vegetables and toss to coat. Mix in cheese. Season salad with salt and pepper.