Print Options:

Romanesco Broccoli and Cannellini Bean Salad





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.

su-Romanesco Broccoli and Cannellini Bean Salad




Photo: Thomas J. Story
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 265Calories from Fat 61
% Daily Value *
Total Fat 18g28%

Saturated Fat 2.6g13%
Cholesterol 0.0mg0%
Sodium 556mg24%
Total Carbohydrate 23g8%

Dietary Fiber 7.9g32%
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.