Romanesco Broccoli And Cannellini Bean Salad

• 2 heads Romanesco broccoli (about 1 1/4 lbs. total), broken into medium florets
• 1 tablespoon white wine vinegar
• 5 tablespoons extra-virgin olive oil
• 2 teaspoons orange zest
• 1 tablespoon orange juice
• 2 teaspoons finely chopped capers
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 cup roughly chopped flat-leaf parsley
• 1 can (15.5 oz.) cannellini beans, drained and rinsed

1. Put Romanesco florets in a steamer basket and set in a large pot filled with 1/2 in. water. Steam over medium-high heat until tender-crisp, 8 to 10 minutes. Transfer to a colander and rinse with cold water.
2. Whisk vinegar, oil, orange zest and juice, capers, salt, and pepper in a large bowl. Add remaining ingredients and stir to coat.
3. Note: Nutritional analysis is per serving.

broccoli, white wine vinegar, extravirgin olive oil, orange zest, orange juice, capers, kosher salt, pepper, flatleaf parsley, cannellini beans

Taken from www.myrecipes.com/recipe/romanesco-broccoli-cannellini-bean-salad (may not work)