Cooking Index - Cooking Recipes & IdeasBroccoli And Borlotti Salad Recipe - Cooking Index

Broccoli And Borlotti Salad

It always puzzled me as to why I did not see broccoli in many markets in northern and central Italy. I learned that broccoli is regarded as a southern Italian vegetable, appearing in the cooler months of the year.

Cuisine: Italian
Courses: Salads
Serves: 6 people

Recipe Ingredients

1/2 cup 80g / 2.8ozBorlotti (cranberry) beans or chickpeas - soaked overnight
1/2 cup 118mlExtra-virgin olive oil
3 tablespoons 45mlFresh lemon juice
1/4 teaspoon 1.3mlHot red pepper flakes
1/2 teaspoon 2.5mlSalt
  Freshly-ground black pepper - to taste
1 tablespoon 15mlChopped fresh parsley
1 lb 454g / 16ozBroccoli - 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.

Ciao Italia at


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