Rating: 4 stars
41 Ratings
  • 1 star values: 1
  • 2 star values: 5
  • 3 star values: 8
  • 4 star values: 13
  • 5 star values: 14
Kay Chun

Gallery

Credit: Con Poulos

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°. Line a baking sheet with aluminum foil.

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  • 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.

Nutrition Facts

390 calories; fat 25g; saturated fat 3.5g; cholesterol 95mg; sodium 640mg; protein 16g; carbohydrates 33g; sugars 5g; fiber 11g; iron 5mg; calcium 209mg.
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