Easy and healthy, this charred broccoli salad with white beans is dressed in a light lemon vinaigrette with a bit of Parmesan.
Prepare to be amazed with this super simple way to cook broccoli. The method is used by Joshua McFadden in Six Seasons and it’s so easy I may never use another method to cook broccoli again. Wash the broccoli, cut it into florets and spread is on a baking sheet. Put it under the broiler and cook about 5 minutes or so until tender and a little charred. If you’re thinking I missed a step, I didn’t. There no need to toss it with oil or anything. Go ahead, admit it, you’re amazed. 🙂
I love finding new ways to cook vegetables: like grilling greens, or eating asparagus raw. It makes the vegetables so much more versatile and a lot of the methods are super easy. Some examples? Eggplant soup is a lot faster than eggplant Parmesan. Japanese cabbage pancakes are a delicious way to use green cabbage. Try raw chard salad for a change from sauteing it. I once grilled cucumbers – delish!
The rest of this broccoli salad is as easy as cooking the broccoli. I made a simple vinaigrette with lemon juice and honey, added a can of white beans and tossed all of it with some Parmesan. We ate some of it right away and then I had it twice for lunch. The flavors really come together after it sits overnight. For the best taste, let it come to room temperature for a few minutes after you take it out of the fridge.
Love broccoli? Try these:
- Broccoli and cavatelli
- Broccoli pasta with sausage and Parmesan
- Vegan broccoli soup
- The best broccoli cheddar soup
- Oven-roasted broccoli
- 3 broccoli crowns, washed and cut into florets
- 1 can white beans, rinsed and drained
- juice of ½ a lemon, or more to taste
- 1 tsp. white wine vinegar
- 1 tsp. honey
- 1 Tbsp. olive oil
- ¼ cup finely grated Parmesan cheese
- Spread the broccoli in a single layer on a baking sheet. Preheat broiler on high. Cook broccoli under the broiler for 5-7 minutes, until tender and slightly charred.
- While the broccoli cooks, whisk together the lemon juice, vinegar, honey and olive oil in a small bowl. Season to taste with salt and pepper.
- Remove broccoli from oven and cool to room temperature. Combine broccoli and beans in a large bowl and drizzle with the vinaigrette. Sprinkle the Parmesan over the salad and toss again. Adjust seasoning if needed. Serve right away or store in the fridge for 2-3 days.
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