Broccoli and White Bean Salad
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
