Ingredients
Equipment
soup pot with lid
Salad Bowl
Cooking Instructions
- Bring a pot of water to a boil.
- Cook the broccoli for 2–3 minutes, until lightly tender but still retaining some bite. Drain thoroughly and let cool slightly before combining with the beans.
- Toss gently with the garlic, olive oil, lemon juice, and black pepper. Add the cheese, taste, and adjust the salt.
- Transfer to a serving bowl.
- Garnish with fresh parsley and serve.
Nutrition
Notes
• Cut the broccoli into evenly sized florets and avoid overcooking; it should retain some bite.
• Drain the cooked broccoli thoroughly so excess water does not dilute the dressing.
• Rinse canned beans and drain them well before measuring. Toss gently to preserve their shape.
• The garlic is used raw, giving the dressing a pronounced flavor. Mince it finely for even distribution.
• Use the specified cheese weight when preparing the recipe and calculating nutrition; shaved and grated cheese pack differently into a measuring cup.
• Taste after adding the cheese before adjusting the salt.