Photo by: Photo: Thomas J. Story

Romanesco Broccoli and Cannellini Bean Salad

The orange vinaigrette brings out the delicate sweetness of Romanesco and doesn't mask its beautiful pale green color.

  • Yield: Serves 4


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 265
  • Calories from fat: 61%
  • Protein: 7.4g
  • Fat: 18g
  • Saturated fat: 2.6g
  • Carbohydrate: 23g
  • Fiber: 7.9g
  • Sodium: 556mg
  • Cholesterol: 0.0mg

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Romanesco Broccoli and Cannellini Bean Salad Recipe