Broccoli and White Bean Caesar
Recipe by Kristina Felix | Total time: 30 minutes With components of both panzanella and Caesar salad, this meal gets extra heft from charred broccoli and a couple cans of white beans. The beans do double duty here: Some of them get smashed into a creamy, lemony, and anchovy-rich Caesar dressing, made right in the serving bowl, while others are tossed with broccoli and bread cubes that roast together in the oven until golden, charred and crunchy. This is a salad for people who think they don’t like salads. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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