Broccoli and White Bean Salad

• 1 large bunch broccoli (about 1 pound)
• Coarse salt
• 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
• 1/2 small red onion, halved and thinly sliced into half-moons
• 1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated lemon zest (about 1 lemon)
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper
• 3/4 cup shaved Pecorino Romano or Parmesan cheese (about 2 ounces)

1. Cut the tops off each head of broccoli, and trim into 1-inch florets; set aside.
2. Peel each stem to remove the tough outer layer.
3. Slice the peeled stems on the bias into 1/4-inch pieces; set aside.
4. Prepare an ice-water bath; set aside.
5. Bring a large pot of water to a boil.
6. Add a generous amount of salt and the broccoli florets.
7. Cook over high heat until the florets are tender when pierced with the tip of a paring knife, about 4 minutes.
8. Using a slotted spoon, transfer to the ice bath.
9. Add the stems to the boiling water; cook until tender when pierced with the tip of a paring knife, about 3 minutes.
10. Transfer to the ice bath.
11. Let the florets and stems cool completely, and drain.
12. In a large mixing bowl, combine the broccoli, beans, onion, lemon juice and zest, oil, and red pepper flakes.
13. Stir to combine; season with salt and pepper.
14. Top with cheese; serve immediately.

broccoli, salt, cannellini beans, red onion, freshly squeezed lemon juice, extravirgin olive oil, red pepper, freshly ground black pepper, romano

Taken from www.epicurious.com/recipes/food/views/broccoli-and-white-bean-salad-392324 (may not work)