1 large head broccoli, trimmed and cut into large spears
¼ cup plus 2 tablespoons extra-virgin olive oil, divided
¼ teaspoon kosher salt
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 hard-boiled eggs
3 tablespoons drained capers, chopped
2 tablespoons chopped dill, plus more for garnish
1 (15-oz.) can cannellini beans, rinsed and drained
8 cups curly spinach, stemmed
Sat fat 3.5g
How to Make It
Preheat the oven to 450°. Line a baking sheet with aluminum foil.
Combine the broccoli, 2 tablespoons of the oil, and the salt on the prepared sheet and toss to evenly coat. Roast until golden and tender, stirring halfway through, about 20 minutes.
Meanwhile, combine the lemon juice, mustard, eggs, and 1 tablespoon of water in a food processor and pulse to combine. With the machine on, slowly drizzle in the remaining ¼ cup of oil until the dressing is smooth. Stir in the capers and dill. Scrape half of the dressing into a large bowl. Add the warm broccoli, beans, and spinach and toss to coat. Transfer to a serving platter and serve warm, sprinkled with more dill, with the remaining dressing on the side.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.