Sunset's Romanesco and Cannellini Bean Salad

• 1 tablespoon white wine vinegar
• 5 tablespoons extra virgin olive oil
• 2 teaspoons orange zest
• 1 tablespoon freshly squeezed orange juice
• 2 teaspoons capers
• 34 teaspoon kosher salt
• 12 teaspoon black pepper
• 2 heads romanesco, broken into medium-sized florets (about 1 1/4 pounds)
• 1 (15 ounce) can cannellini beans, rinsed and drained well
• 14 cup flat leaf parsley, roughly chopped

1. Whisk vinaigrette ingredients together.
2. Place the Romanesco florets in a steamer basket and set in a large pot filled with 1/2" water.
3. Steam the vegetables over medium-high heat until crisp-tender, about 8-10 mintues.
4. Transfer to a colander and rinse with cold water.
5. Place the cooled Romanesco in a large serving bowl and stir in the beans and the vinaigrette.
6. Garnish salad with parsley.
7. Note: Salad tastes best at room temperature.

white wine vinegar, extra virgin olive oil, orange zest, freshly squeezed orange juice, capers, kosher salt, black pepper, cannellini beans, flat leaf parsley

Taken from www.food.com/recipe/sunsets-romanesco-and-cannellini-bean-salad-460745 (may not work)