Romanesco Broccoli and Cannellini Bean Salad

su-Romanesco Broccoli and Cannellini Bean Salad
Photo: Thomas J. Story
Yields Serves 4 Total Time 20 mins
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 Facts

0 servings

Serving size

Amount per serving
Calories265
% Daily Value *
Total Fat 18g24%
Saturated Fat 2.6g13%
Cholesterol 0.0mg0%
Sodium 556mg25%
Total Carbohydrate 23g9%
Dietary Fiber 7.9g29%
Protein 7.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
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.

Step 2
2

Whisk vinegar, oil, orange zest and juice, capers, salt, and pepper in a large bowl. Add remaining ingredients and stir to coat.

Step 3
3

Note: Nutritional analysis is per serving.

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
Romanesco Broccoli and Cannellini Bean Salad
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