Ingredients

serves 4

　　1 large bunch broccoli (about 1 pound)

　　Coarse salt

　　1 can (15 1/2 ounces) cannellini beans, drained and rinsed

　　1/2 small red onion, halved and thinly sliced into half-moons

　　1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated lemon zest (about 1 lemon)

　　2 tablespoons extra-virgin olive oil

　　1/4 teaspoon crushed red pepper flakes

　　Freshly ground black pepper

　　3/4 cup shaved Pecorino Romano or Parmesan cheese (about 2 ounces)

　　

Step 1

Cut the tops off each head of broccoli, and trim into 1-inch florets; set aside. Peel each stem to remove the tough outer layer. Slice the peeled stems on the bias into 1/4-inch pieces; set aside.

　　

Step 2

Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the broccoli florets. Cook over high heat until the florets are tender when pierced with the tip of a paring knife, about 4 minutes. Using a slotted spoon, transfer to the ice bath. Add the stems to the boiling water; cook until tender when pierced with the tip of a paring knife, about 3 minutes. Transfer to the ice bath. Let the florets and stems cool completely, and drain.

　　

Step 3

In a large mixing bowl, combine the broccoli, beans, onion, lemon juice and zest, oil, and red pepper flakes. Stir to combine; season with salt and pepper. Top with cheese; serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.