Romanesco Broccoli and Cannellini Bean Salad

Romanesco Broccoli and Cannellini Bean Salad Recipe
Photo: Thomas J. Story
The orange vinaigrette brings out the delicate sweetness of Romanesco and doesn't mask its beautiful pale green color.

Yield:

Serves 4
Total time: 20 Minutes

Recipe from

Sunset

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.

August 2011
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