Photo: Thomas J. Story
YieldsServes 4Total Time20 mins
The orange vinaigrette brings out the delicate sweetness of Romanesco and doesn't mask its beautiful pale green color.

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

Directions

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.

Romanesco Broccoli and Cannellini Bean Salad
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