A warm, vibrant salad that brings together smoky broccolini, tender white beans, fresh herbs, and a zingy lemon-garlic vinaigrette. It's quick to prepare, full of texture, and works beautifully as a vegetarian main or a side with grilled meats or fish.
Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
For the Salad
1bunch broccolini (~10 oz), trimmed
1 ½tbspolive oil, for charring
1cupwhite beans (cannellini or great northern), rinsed and drained
¼cupred onion, thinly sliced
½cupflat-leaf parsley, roughly chopped
Zest of 1 lemon
Shaved parmesan or crumbled feta (optional)
2 ¾cupstoasted almonds or pine nuts, for crunch (optional)
For the Lemon-Garlic Dressing
3tbspextra virgin olive oil
1 ½tbsplemon juice (about ½ lemon)
1clovegarlic, finely grated or minced
1tspDijon mustard
Salt & pepper, to taste
Optional: Pinch of red pepper flakes or sumac for brightness
Char the Broccolini
1
Heat 1½ tbsp olive oil in a grill pan or cast iron skillet over medium-high heat.
Toss broccolini with a pinch of salt and lightly coat with olive oil.
Add to the hot pan in a single layer (work in batches if needed).
Sear for 3–4 minutes per side, pressing down gently with tongs for maximum char, until bright green and crisp-tender with some golden or blackened spots.
Transfer to a plate and let cool slightly.
Make the Dressing
2
In a small bowl or jar, whisk together the lemon juice, garlic, Dijon, olive oil, and salt and pepper.
Add a pinch of red pepper flakes or sumac if using.
Taste and adjust seasoning as needed. Set aside.
Assemble the Salad
3
In a mixing bowl, combine white beans, sliced red onion, parsley, and lemon zest.
Add in the charred broccolini, chopped into large bite-sized pieces.
Toss everything gently with the lemon-garlic dressing to coat evenly.
Garnish & Serve
4
Plate the salad and top with shaved parmesan or crumbled feta, if using.
Sprinkle with toasted almonds or pine nuts for added texture.
Serve warm or at room temperature with a final drizzle of olive oil and a crack of black pepper.
Serving Suggestions
5
Wine: A crisp Sauvignon Blanc, Grüner Veltliner, or dry rosé
Pair With: Grilled chicken, salmon, roasted carrots, or flatbread
Storage: Keeps well in the fridge for up to 2 days—great for meal prep!
Ingredients
For the Salad
1bunch broccolini (~10 oz), trimmed
1 ½tbspolive oil, for charring
1cupwhite beans (cannellini or great northern), rinsed and drained
¼cupred onion, thinly sliced
½cupflat-leaf parsley, roughly chopped
Zest of 1 lemon
Shaved parmesan or crumbled feta (optional)
2 ¾cupstoasted almonds or pine nuts, for crunch (optional)
For the Lemon-Garlic Dressing
3tbspextra virgin olive oil
1 ½tbsplemon juice (about ½ lemon)
1clovegarlic, finely grated or minced
1tspDijon mustard
Salt & pepper, to taste
Optional: Pinch of red pepper flakes or sumac for brightness
Directions
Char the Broccolini
1
Heat 1½ tbsp olive oil in a grill pan or cast iron skillet over medium-high heat.
Toss broccolini with a pinch of salt and lightly coat with olive oil.
Add to the hot pan in a single layer (work in batches if needed).
Sear for 3–4 minutes per side, pressing down gently with tongs for maximum char, until bright green and crisp-tender with some golden or blackened spots.
Transfer to a plate and let cool slightly.
Make the Dressing
2
In a small bowl or jar, whisk together the lemon juice, garlic, Dijon, olive oil, and salt and pepper.
Add a pinch of red pepper flakes or sumac if using.
Taste and adjust seasoning as needed. Set aside.
Assemble the Salad
3
In a mixing bowl, combine white beans, sliced red onion, parsley, and lemon zest.
Add in the charred broccolini, chopped into large bite-sized pieces.
Toss everything gently with the lemon-garlic dressing to coat evenly.
Garnish & Serve
4
Plate the salad and top with shaved parmesan or crumbled feta, if using.
Sprinkle with toasted almonds or pine nuts for added texture.
Serve warm or at room temperature with a final drizzle of olive oil and a crack of black pepper.
Serving Suggestions
5
Wine: A crisp Sauvignon Blanc, Grüner Veltliner, or dry rosé
Pair With: Grilled chicken, salmon, roasted carrots, or flatbread
Storage: Keeps well in the fridge for up to 2 days—great for meal prep!
