Broccoli and White Bean Salad

1. 1

   Cut the tops off each head of broccoli, and trim into 1-inch florets; set aside.

2. 2

   Peel each stem to remove the tough outer layer.

3. 3

   Slice the peeled stems on the bias into 1/4-inch pieces; set aside.

4. 4

   Prepare an ice-water bath; set aside.

5. 5

   Bring a large pot of water to a boil.

6. 6

   Add a generous amount of salt and the broccoli florets.

7. 7

   Cook over high heat until the florets are tender when pierced with the tip of a paring knife, about 4 minutes.

8. 8

   Using a slotted spoon, transfer to the ice bath.

9. 9

   Add the stems to the boiling water; cook until tender when pierced with the tip of a paring knife, about 3 minutes.

10. 10

    Transfer to the ice bath.

11. 11

    Let the florets and stems cool completely, and drain.

12. 12

    In a large mixing bowl, combine the broccoli, beans, onion, lemon juice and zest, oil, and red pepper flakes.

13. 13

    Stir to combine; season with salt and pepper.

14. 14

    Top with cheese; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.