Smoky White Bean and Broccoli Salad

Thank you Living Lou for this fabulous recipe using white kidney beans!  We can’t wait to try it!

Smoky White Bean and Broccoli Salad

Louisa Clements

We’ve hit that point in winter where we’re ready for spring. We’re ready to feel the sunshine on our faces and eat lighter meals. To emerge from our cozy and candle-filled apartments. There’s nothing like that first warmish day to make you feel like there is a light at the end of the tunnel. And yet, we can’t go full, light and fresh dinners quite yet. That’s where this smoky white bean and broccoli salad fits in. This is a meal that fits into that “in between” time.

This is the time of year where it’s hard to figure out what to eat. I’m definitely over the stews and other cozy dinners I had on repeat over the cooler months, but it’s still chilly out there and I’m not the kind of person who lights up my barbecue before it’s actually warm.

This salad still requires you to turn on the oven, to roast and char the broccoli with olive oil, salt and smoked paprika. The smoked paprika lends a subtle flavour to the broccoli (and you’ll find it again in the dressing). It might even remind you a bit of those smoky, grilled flavours we enjoy in the summer.

When I was developing this recipe, I tossed the roasted broccoli with creamy white kidney beans and arugula, it was delicious but was missing a little something. I turned to red onion, which adds a bit of bite and texture to the salad and was the missing link.

The dressing is a smoky riff on a caesar salad dressing. With mayonnaise and anchovies, you get a hint of the flavours you do in a traditional caesar, but I added smoked paprika and lemon juice to brighten it up.

Smoky White Bean and Broccoli Salad

Serves 4

Ingredients:

For broccoli:
2 heads of broccoli, florets only, chopped into bite sized pieces
2 tbsp olive oil
½ tsp smoked paprika
¼ tsp salt

For salad:
1 can white kidney beans, drained and rinsed
¼ red onion, thinly sliced
1 cup packed arugula

For dressing:
2 tbsp olive oil
1 tbsp mayonnaise
2 tsp lemon juice
½ tsp Dijon mustard
½ tsp smoked paprika
¼ tsp salt
¼ tsp anchovy paste (optional)

Directions:

  1. Preheat the oven to 425F. On a baking sheet, toss broccoli in olive oil, smoked paprika and salt. Roast for 15 minutes.
  2. Meanwhile, whisk dressing ingredients in a large bowl. Add roasted broccoli, beans, red onion and arugula.