cateory: courses
Broccoli and white bean salad
Reviews: 198
Ingredients:
- 1 large bunch broccoli (about 1 pound)
- Coarse salt
- 1 can (15 1/ 2 ounces) cannellini beans, drained and rinsed
- 1/2 small red onion, halved and thinly sliced into half-moons
- 1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated lemon zest (about 1 lemon)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 3/4 cup shaved Pecorino Romano or
- Parmesan cheese (about 2 ounces)
How to make
Broccoli and white bean salad
Broccoli and white bean salad
- Cut the tops off each head of broccoli, and trim into 1-inch florets; set aside. Peel each stem to remove the tough outer layer. Slice the peeled stems on the bias into 1/4-inch pieces; set aside.
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the broccoli florets. Cook over high heat until the florets are tender when pierced with the tip of a paring knife, about 4 minutes. Using a slotted spoon, transfer to the ice bath. Add the stems to the boiling water; cook until tender when pierced with the tip of a paring knife, about 3 minutes. Transfer to the ice bath. Let the florets and stems cool completely, and drain.
- In a large mixing bowl, combine the broccoli, beans, onion, lemon juice and zest, oil, and red pepper flakes. Stir to combine; season with salt and pepper. Top with cheese; serve immediately.
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Broccoli and white bean salad
Broccoli and white bean salad
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