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Romanesco Broccoli and Cannellini Bean Salad

Photo: Thomas J. Story
Total time 20 mins
Yield Serves 4
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

Nutrition Information

  • calories 265
  • caloriesfromfat 61 %
  • protein 7.4 g
  • fat 18 g
  • satfat 2.6 g
  • carbohydrate 23 g
  • fiber 7.9 g
  • sodium 556 mg
  • cholesterol 0.0 mg

How to Make It

  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.