Charred Broccolini and White Bean Salad with Lemon-Caper Dressing
This charred broccolini and white bean salad is a vibrant and healthy dish that's perfect for lunch or dinner. The combination of smoky, charred broccolini with creamy white beans creates a delightful texture and flavor contrast. Drizzled with a zesty lemon-caper dressing, this salad is refreshing and satisfying.
Ingredients
- 1 bunch broccolini, trimmed
- 1 can (15 oz) white beans, rinsed and drained
- 2 tablespoons olive oil, divided
- 1 clove garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons capers, rinsed and drained
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the broccolini with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Spread it on a baking sheet in a single layer.
- Roast the broccolini in the oven for about 15 minutes, or until it is tender and slightly charred.
- While the broccolini is roasting, prepare the dressing by whisking together the lemon juice, lemon zest, capers, and remaining olive oil in a small bowl. Season with salt and pepper to taste.
- In a large bowl, combine the roasted broccolini, white beans, and dressing. Toss gently to combine.
- Garnish with chopped parsley before serving. Enjoy your salad warm or at room temperature.
Cook’s tips
- Make sure the broccolini is spread in a single layer so it chars evenly, not steams.
- Pat the white beans dry after rinsing to prevent the salad from becoming watery.
- Roast the broccolini until the edges are charred but the stems remain crisp-tender—watch closely after 12 minutes.
- Use a microplane to zest the lemon before juicing to avoid getting pith in the dressing.
- Let the salad sit for 5 minutes after tossing to allow the flavors to meld.
Substitutions
- Use asparagus or green beans instead of broccolini.
- Swap white beans with chickpeas or cannellini beans.
- Replace fresh lemon juice with bottled lemon juice in a pinch.
- Use shallot instead of garlic for a milder flavor.
- Substitute capers with chopped green olives for a similar briny kick.
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. Serve at room temperature or gently reheat in a skillet for a warm salad.
FAQ
Can I make this salad ahead of time?
Yes, you can prepare the components ahead and toss together just before serving. The broccolini and beans can be roasted and stored separately for up to 2 days.
What if I don't have capers?
You can use chopped pickles or a small amount of brine from pickled vegetables to mimic the tangy, salty flavor.
Can I use frozen broccolini?
Yes, but thaw and pat dry first. Roasting time may be slightly longer, and the texture will be softer.
Is this salad vegan and gluten-free?
Yes, all ingredients are naturally vegan and gluten-free.
