Broccoli White Bean And Farfalle Salad Recipes

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BROCCOLI AND WHITE BEAN SALAD



Broccoli and White Bean Salad image

Broccoli stemshave tender hearts. Here,we've tossed them withwhite beans and an oil-and-lemon dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

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 tablespoon extra-virgin olive oil
1/4 teaspoon crushed red-pepper flakes
Freshly ground black pepper
3/4 cup (about 2 ounces) shaved Pecorino Romano or Parmesan cheese

Steps:

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

WHITE BEAN AND CHURRASCO SALAD



White Bean and Churrasco Salad image

Provided by Food Network

Categories     main-dish

Time 2h31m

Yield 4 servings

Number Of Ingredients 17

1 red pepper, roasted, peeled, and cut into julienne
1 yellow pepper, roasted, peeled, and cut into julienne
1/4 cup chopped parsley
1 tablespoon Dijon mustard
4 cloves garlic
1 tablespoon aji molido (Argentine ground pepper)
Pinch coarse sea salt
1/4 cup white wine vinegar
1/4 cup water
Olive oil
2 (1 1/2 pound) skirt steaks, cleaned of silver skin
2 cups dry white beans, allow to soak in water 24 hours before cooking
1 strip smoked bacon
1 yellow onion, halved
1 bunch scallions, sliced thinly
1 cup red teardrop tomatoes, halved
1 cup yellow teardrop tomatoes, halved

Steps:

  • Chimichurri: Combine garlic, aji, and salt in a mortar. Add vinegar, water, and drizzle in oil.
  • Steak: Marinate steak in all but 1 tablespoon chimichurri for about 1 hour, covered and refrigerated.
  • In a large pot, cover beans with water and cook with bacon and onion, without salt. Allow to simmer until tender, about 1 1/2 hours. Strain the beans, reserving the cooking liquid. Remove and discard the bacon and onion. Put back the cooking liquid on the stove, allow to boil until cooking liquid is starchy and thick. Reserve 1 cup.
  • Grill steak until medium rare, about 2 to 3 minutes on each side.
  • Slice steak into 2-inch pieces. Mix into the beans add all the other ingredients, including the reserved chimichurri and reduced cooking liquid. Season and serve at room temperature.

WHITE BEAN SALAD



White Bean Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

1/2 pound small white beans (dried)
1/2 cup celery, chopped
1/2 cup red onion, minced
1/2 cup red pepper, diced
1/2 cup fresh parsley, chopped
1 tablespoon tarragon, chopped
1/2 cup Nicoise olives
4 tablespoons olive oil
4 tablespoons red wine vinegar
3 small garlic cloves, pressed
2 anchovies, finely minced
1/2 teaspoon salt
ground pepper, to taste

Steps:

  • Rinse and drain beans. Bring them to a boil in 3 cups of water. Reduce heat, simmer 5 minutes. Remove from heat and cover and let sit 1 hour. Rinse beans and return to pan with 8 cups of fresh water. Simmer 20 minutes untill beans are tender, but not mushy. Drain and rinse in cold water. Whisk together all dressing ingredients. Combine beans and all other salad ingredients. Add dressing, toss and chill. Scatter olives over.

WHITE BEAN SALAD



White Bean Salad image

Tip: Use any combination of fresh herbs you like: basil, parsley and mint are nice, and rosemary would also work well - as would fresh thyme or oregano.

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean you like)
1 large rib celery, thinly sliced
1/2 roasted red pepper, peeled, seeded, and chopped
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Coarse grained salt
Freshly ground black pepper
1/2 cup basil leaves, hand torn

Steps:

  • Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
  • Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.

Nutrition Facts : Calories 142 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Carbohydrate 20 grams, Fiber 6 grams, Protein 5.5 grams

CITRUS-MARINATED BROCCOLI AND CHICKPEA SALAD



Citrus-Marinated Broccoli and Chickpea Salad image

Not every salad needs to rely on lettuce - and this colorful veggie-packed dish proves the point with color, crunch and a hefty dose of herbs. Marinated broccoli and chickpea make up the bulk of the base, keeping the salad hearty without being heavy. Fresh zucchini and tomatoes add color and texture, and a light and refreshing blend of herbs, garlic and citrus juice bring everything together. Let the salad chill in the fridge for an hour before serving. If you're packing for a picnic in the park, this is one to stash in the cooler.

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
1 pound broccoli crowns
1 medium zucchini, chopped into 1/2-inch pieces
1 pint cherry tomatoes, sliced
One 15-ounce can chickpeas, rinsed and drained
2 medium cobs sweet corn, shucked and kernels shaved off (about 2 cups)
1 cup fresh cilantro leaves
1 cup fresh parsley leaves
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped Hatch peppers
1 tablespoon honey
2 cloves garlic
1 medium navel orange, juiced (about 1/4 cup)

Steps:

  • For the broccoli and chickpea salad: Prepare a large pot of boiling salted water and fill a large bowl with ice water. Remove the broccoli stalks and set aside for another use. Trim the broccoli crown into florets. Add the broccoli florets to the pot of boiling water and blanch for 2 to 3 minutes, until bright green and just fork-tender. Remove the broccoli florets with a slotted spoon and plunge them in the bowl of ice water. Drain the broccoli when fully cooled.
  • Place the zucchini in a colander or on paper towels and salt generously. Let stand for 10 minutes, until some water is released.
  • Place the broccoli, zucchini, tomatoes, chickpeas and corn in a large bowl; set aside.
  • For the citrus-herb marinade: Place the cilantro, parsley, rice wine vinegar, Dijon, Hatch peppers, honey, garlic and orange juice in a food processor and pulse a few times until the herbs and garlic are finely chopped. The mixture will be loose.
  • Pour over the vegetables in the bowl and toss to dress. Place in the fridge and chill for 1 hour. Season to taste with salt and pepper before serving.

FARFALLE AND BROCCOLI SALAD WITH GORGONZOLA DRESSING



Farfalle and Broccoli Salad with Gorgonzola Dressing image

Categories     Salad     Pasta     Side     High Fiber     Blue Cheese     Broccoli     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 pound broccoli, tops cut into 3/4-inch florets, stems cut into 1/4-inch-thick rounds
1 pound farfalle (bow-tie) pasta
3/4 cup mayonnaise
1/2 cup sour cream
3 tablespoons white wine vinegar
8 ounces Gorgonzola cheese (about 2 cups), crumbled
6 green onions, chopped
3 celery stalks, thinly sliced
3 tablespoons chopped fresh parsley

Steps:

  • Cook broccoli stems in large pot of boiling salted water 2 minutes. Add florets and cook until stems and florets are crisp-tender, about 2 minutes longer. Using slotted spoon, transfer broccoli to strainer. Refresh under cold water. Drain.
  • Bring same pot of water to boil. Add pasta; cook until just tender but still firm to bite. Drain. Rinse under cold water.
  • Whisk mayonnaise, sour cream, and vinegar in large bowl. Add half of Gorgonzola cheese. Using rubber spatula, mash until cheese is almost smooth. Stir in remaining cheese. Add pasta, green onions, celery, parsley, and broccoli; toss to coat. Season salad to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

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