Broccoli And Borlotti Salad

Recipe Ingredients

1/2 cup	80g / 2.8oz	Borlotti (cranberry) beans or chickpeas - soaked overnight
1/2 cup	118ml	Extra-virgin olive oil
3 tablespoons	45ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Hot red pepper flakes
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped fresh parsley
1 lb	454g / 16oz	Broccoli - cut into 1" florets

Recipe Instructions

Drain the beans, rinse, place in a pot, and cover with cold water. Bring the beans to a boil and cook for about 35 to 45 minutes, or until tender but not mushy. They should remain firm to the bite. Drain the beans and set aside.

While the beans are cooking, make the dressing. In a serving dish, large enough to hold the beans and broccoli, mix 7 tablespoons of olive oil, lemon juice, red pepper flakes, salt, pepper, and parsley.

Place the broccoli in a large pot of boiling water. Add the remaining tablespoon olive oil. Do not cover the pot. Cook the broccoli until a knife is easily inserted into the stem end, about 5 to 7 minutes. Carefully drain the broccoli and cool to room temperature.

Add the beans and the broccoli to the dressing. Toss gently to coat the vegetables well. Cover the dish and let the vegetables marinate at room temperature for several hours, stirring often.

Note: Adding a little olive oil to the cooking water when boiling green vegetables helps retain their color.

This recipe yields 4 to 6 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.