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V Broccoli, White Bean and Farfalle Salad

Experiment with this recipe by varying the additions -- add 1 or more of the following: diced tomatoes, rough-chopped arugula or spinach, crumbled feta or grated parmesan or pecorino cheese, chopped basil, parsley, rosemary, thyme, chopped cooked chicken or shrimp. Serves 8 as a side dish

1 teaspoon Dijon
1 clove garlic, finely chopped
Juice of a lemon
1 teaspoon lemon zest
1/4 cup olive oil
Fresh cracked black pepper
2 cups broccoli florets, blanched and refreshed
1 red bell pepper, seeded and chopped
1 pound farfalle or bow ties, cooked, drained and cooled
1 can northern white beans, drained and rinsed

In a large bowl stir together the Dijon mustard, garlic, lemon juice and zest. Whisk in olive oil and cracked black pepper. Add broccoli, red bell pepper and pasta and toss to coat. Carefully stir in beans and thoroughly combine. Refrigerate for 30 minutes and serve cold or at room temperature