Romanesco-Kidney Bean Salad With Honey-Lime Dressing

1. 1

   Divide the romanesco, cauliflower or broccoli into florets and steam until just soft, about 15 minutes.

2. 2

   Let cool until just slightly warm, combine with the kidney beans in a large bowl.

3. 3

   While cooling the romanesco, lightly toast the nuts in a hot pan without adding oil, then roughly chop the toasted nuts.

4. 4

   To make the dressing, stir together lime juice and honey, add fish sauce, then slowly drizzle in the olive oil and stir until smooth.

5. 5

   Add grated orange peel and combine salad with the dressing.

6. 6

   Add salt and white pepper to taste.

7. 7

   Add chopped parsley.

8. 8

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.