It's finally feeling like fall here in northern California. Rain projected to occur within the next few hours! Such an turn around from last week's high temps of the 90's. This salad recipe courtesy Bon Appetit just looks like "fall" to me. From the charred broccoli to the white beans....if a salad can be classified as "hearty", this is the one.
The recipe calls for soaking your own beans overnight but I will modify by using canned Cannellini beans instead. I'm lazy sometimes. I love the combination of broccoli and parmesean cheese. Yum. However, I'm not a huge anchovy fan, so I may substitute my old standby of bacon. I will also use rice wine vinegar as well....I love that sweet/tang flavor in every salad I toss.
Enjoy your fall!
Ingredients:
2 cups dried large white beans
(such as gigante or corona),
soaked overnight
3 ounces Parmesan with rind
1 onion, quartered
1 head garlic, halved crosswise
Kosher salt
1½ pound broccoli (about 3
small heads), coarsely chopped
½ cup olive oil, divided
Freshly ground black pepper
4 anchovy fillets packed in oil,
drained, finely chopped
2 wide strips lemon zest, thinly sliced
¼ cup fresh lemon juice
Directions:
Drain beans and place in a large heavy pot. Remove rind from
Parmesan and add rind along with onion and garlic to beans. Pour in
water to cover by 2”; season with salt. Bring to a boil, reduce heat,
and simmer, adding water as needed to keep beans submerged, until
beans are tender, about 2 hours. Let cool. Discard vegetables and
Parmesan rind, then drain.
Preheat oven to 450°. Toss broccoli with ¼ cup oil on a rimmed
baking sheet; season with salt and pepper. Roast, tossing
occasionally, until tender and lightly charred, 15–20 minutes. Let
cool.
Finely chop half of broccoli and toss in a large bowl with anchovies,
lemon zest, lemon juice, and beans. Shave half of Parmesan over and
add remaining broccoli and ¼ cup oil; toss and season with salt,
The recipe calls for soaking your own beans overnight but I will modify by using canned Cannellini beans instead. I'm lazy sometimes. I love the combination of broccoli and parmesean cheese. Yum. However, I'm not a huge anchovy fan, so I may substitute my old standby of bacon. I will also use rice wine vinegar as well....I love that sweet/tang flavor in every salad I toss.
Enjoy your fall!
Photo and recipe courtesy Bon Appetit
Ingredients:
2 cups dried large white beans
(such as gigante or corona),
soaked overnight
3 ounces Parmesan with rind
1 onion, quartered
1 head garlic, halved crosswise
Kosher salt
1½ pound broccoli (about 3
small heads), coarsely chopped
½ cup olive oil, divided
Freshly ground black pepper
4 anchovy fillets packed in oil,
drained, finely chopped
2 wide strips lemon zest, thinly sliced
¼ cup fresh lemon juice
Directions:
Drain beans and place in a large heavy pot. Remove rind from
Parmesan and add rind along with onion and garlic to beans. Pour in
water to cover by 2”; season with salt. Bring to a boil, reduce heat,
and simmer, adding water as needed to keep beans submerged, until
beans are tender, about 2 hours. Let cool. Discard vegetables and
Parmesan rind, then drain.
Preheat oven to 450°. Toss broccoli with ¼ cup oil on a rimmed
baking sheet; season with salt and pepper. Roast, tossing
occasionally, until tender and lightly charred, 15–20 minutes. Let
cool.
Finely chop half of broccoli and toss in a large bowl with anchovies,
lemon zest, lemon juice, and beans. Shave half of Parmesan over and
add remaining broccoli and ¼ cup oil; toss and season with salt,
pepper, and more lemon juice, if desired. Shave remaining Parmesan
over.
DO AHEAD: Beans can be cooked 5 days ahead; cover and chill in
cooking liquid. Warm before serving. Broccoli can be roasted 6 hours
ahead; store tightly wrapped at room temperature
NUTRITIONAL INFORMATION
Calories (kcal) 260 Fat (g) 11
Saturated Fat (g) 2.5
Cholesterol (mg) 5
Carbohydrates (g) 28 Dietary
Fiber (g) 8 Total Sugars (g) 1
Protein (g) 13 Sodium (mg) 170
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