Romanesco Broccoli and Cannellini Bean Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
The orange vinaigrette brings out the delicate sweetness of Romanesco and doesn't mask its beautiful pale green color. Ingredients:
2 heads romanesco broccoli (about 1 1/4 lbs. total), broken into medium florets |
1 tablespoon white wine vinegar |
5 tablespoons extra-virgin olive oil |
2 teaspoons orange zest |
1 tablespoon orange juice |
2 teaspoons finely chopped capers |
3/4 teaspoon kosher salt |
1/2 teaspoon pepper |
1/4 cup roughly chopped flat-leaf parsley |
1 can (15.5 oz.) cannellini beans, drained and rinsed |
Directions:
1. Put Romanesco florets in a steamer basket and set in a large pot filled with 1/2 in. water. Steam over medium-high heat until tender-crisp, 8 to 10 minutes. Transfer to a colander and rinse with cold water.
2. Whisk vinegar, oil, orange zest and juice, capers, salt, and pepper in a large bowl. Add remaining ingredients and stir to coat.
3. Note: Nutritional analysis is per serving.
|
|