White Bean Broccolini Salad Recipes

BROCCOLI AND WHITE BEAN SALAD

Steps:

• Cut the tops off each head of broccoli, and trim into 1-inch florets; set aside. Peel each stem to remove tough outer layer. Slice peeled stems on the bias into 1/4-inch pieces; set aside.
• Prepare an ice bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and broccoli florets. Cook over high heat until florets are tender when pierced with the tip of a paring knife, about 4 minutes. Using a slotted spoon, transfer to ice bath. Add stems to the boiling water; cook until tender when pierced with the tip of a paring knife, about 3 minutes. Transfer to ice bath. Let florets and stems cool completely, and drain.
• In a large mixing bowl, combine broccoli, beans, onion, lemon juice and zest, oil, and red-pepper flakes. Stir to combine; season with salt and pepper. Top with cheese; serve immediately.

BROCCOLI, WHITE BEAN AND FARFALLE SALAD

Steps:

• In a large bowl stir together the Dijon mustard, garlic, lemon juice and zest. Whisk in olive oil and cracked black pepper. Add broccoli, red bell pepper and pasta and toss to coat. Carefully stir in beans and thoroughly combine. Refrigerate for 30 minutes and serve cold or at room temperature.

WHITE BEAN AND BROCCOLINI BRUNCH TOASTS

Steps:

• Crush and mince 3 cloves garlic; crush remaining 2 cloves and set aside.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add 3 cloves minced garlic, shallots, red pepper flakes, sea salt, and black pepper. Cook and stir for 5 minutes. Pour in 1/2 of the wine and 1/2 of the broth. Add white beans, rosemary, and a good pinch of sea salt. Continue to cook for 3 minutes.
• Mash 1/2 of the beans with a potato masher. Pour in remaining wine and broth. Reduce heat slightly, cover, and simmer for 5 to 7 minutes.
• While the beans cook, preheat a grill pan on the stovetop over medium heat. Once heated, drizzle each side of the sourdough slices with 1/2 of the olive oil. Set in the pan and grill until crispy, about 2 minutes per side. Brush each grilled side with the 2 remaining garlic cloves and set the toast on a plate until ready to assemble.
• Toss broccolini with remaining olive oil, red pepper flakes, salt, and black pepper in a small bowl until combined. Place in a single layer on the heated grill pan. Let them sizzle (likely in batches) until lightly charred, 3 to 4 minutes. Flip, and continue for another 3 to 4 minutes. Transfer to a serving plate.
• While the broccolini cooks, melt the remaining butter in a nonstick pan over medium heat. Crack in the eggs, and season each one with red pepper flakes, salt, and black pepper. Cook until whites are set, and yolks are at desired doneness.
• For assembly, smear 1/4 of the white beans on each of the toasts. Top with a fried egg and a few pieces of grilled broccolini. Garnish with Grana Padano cheese and chives.

WHITE BEAN AND BROCCOLI SALAD

Steps:

• In a medium bowl, combine vinegar, yogurt, and rosemary. Add beans, scallions, celery, broccoli, and orange. Season with salt and pepper.
• Divide into two airtight containers, and refrigerate until ready to serve.

BROCCOLI RABE AND CANNELLINI BEAN SALAD

Steps:

• Place the broccoli rabe in a 14-by-9-by-2-inch oval dish, and toss with 4 tablespoons of the olive oil. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Let cool to room temperature. Place in a bowl and gently stir in the remaining ingredients.

WHITE BEAN & BROCCOLINI SALAD

Steps:

• in large pot of salted boiling water, cook Broccolini about 2 mins. Drain and transfer to an ice bath. Pat dry and cut into large pieces.
• In large bowl, wisk together oil, lemon zest and juice, mustard, red pepper and salt and pepper. stir in capers. add broccolini and beans and toss to coat.

MAPLE CANNELLINI BEAN SALAD WITH BABY BROCCOLI AND BUTTERNUT SQUASH

Steps:

• Heat cannellini beans on low heat in a saucepan.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in red onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 1 tablespoon maple syrup; reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes more. Remove from skillet and add to beans.
• Heat 1 more tablespoon olive oil in a skillet over medium heat. Add butternut squash; cook and stir until tender, about 8 minutes. Add 1 tablespoon maple syrup; cook and stir to coat, about 5 minutes. Remove from skillet and add squash to bean mixture.
• Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add baby broccoli; cook and stir until tender and bright green, about 7 minutes. Add broccoli to bean mixture.
• Pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture. Bring to a simmer and cook until heated through, stirring gently to combine. Top with crumbled bacon before serving.