1 pound broccolini, trimmed (about 3 bunches)
3 tablespoons olive oil
1 teaspoon lemon zest plus 2 tablespoons juice
2 tablespoons honey mustard
½ teaspoon red pepper flakes
2 tablespoons capers, drained and chopped
1 15.5-ounce can small white beans, drained
- Cook broccolini in a large pot of salted boiling water for about 2 minutes, until the stalks are crisp-tender.
- Drain water and place the broccolini in an ice bath to cool. Drain. Pat the broccolini dry. Cut into large pieces.
- Dash together oil, lemon zest and juice, mustard, red pepper flakes, and ¼ teaspoon each of salt and pepper in a large bowl. Mix in capers.
- Put in broccolini and beans. Toss to coat the mix.
Recipe adapted from Good Housekeeping
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