Romanesco Broccoli and Cannellini Bean Salad
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
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