Romanesco and Cannellini Bean Salad

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Adapted by Farmer Dave’s from Sunset

Ingredients:

  • 1 large head of romanesco (or broccoli or cauliflower) (about 1 1/2 pounds total) cut into 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 parsley
  • 1 can (15.5 oz) cannellini beans
Directions:
  1. Put romanesco florets in a steamer basket and set in a large pot filled with 1/2 inch water. Steam over medium-high heat until tender-crisp, 8-10 minutes. Transfer to a colander and rinse with cool water.
  2. Whisk vinegar, olive oil, orange zest, juice, capers, salt and pepper in a large bowl. Add remaining ingredients and stir to coat.