Fregola Salad with Broccoli and Cipollini Onions
Fregola Salad with Broccoli and Cipollini Onions might be a good recipe to expand your salad recipe box. This recipe makes 4 servings with 1034 calories, 30g of protein, and 45g of fat each. For $3.75 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. 9 people found this recipe to be yummy and satisfying. A mixture of kosher salt, broccoli, canned cannellini beans, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 55 minutes. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is awesome. Similar recipes are Roasted Cipollini Onions, Sauteed Cipollini Onions, and Fregola with Charred Onions and Roasted Cherry Tomatoes.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 30 minutes
Ingredients:
1 1/4 teaspoons freshly ground black pepper, divided
1 pound broccoli, cut into small florets
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup (about 1 ounce) chopped fresh chives
3 cloves garlic, minced
2 tablespoons honey
1 pound fregola or orzo pasta, or Israeli couscous
3 1/2 teaspoons kosher salt, divided
Kosher salt and freshly ground black pepper
2 large lemons, zested and juiced
1/4 cup extra-virgin olive oil
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan
1/3 cup water
2 cups (about 10 ounces) cipollini onions, peeled and halved, or quartered if large
Equipment:
pot
sauce pan
bowl
wooden spoon
frying pan
whisk
Cooking instruction summary:
For the salad: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. In a medium saucepan, heat the oil over medium-high heat. Add the onions and season with a pinch of salt and pepper. Cook, stirring occasionally until golden and tender, about 10 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the broccoli and saute for 1 minute. Add the water and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cover the pan and cook until the broccoli is tender, about 4 minutes. Add the beans and cook for 1 minute until warmed through. Transfer the onion mixture to the serving bowl. Add the Parmesan cheese and toss with the fregola. For the dressing: In a small bowl, combine the lemon zest, lemon juice, olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk until smooth. Stir in the chives. Pour the dressing over the fregola and toss well until coated. Season with the remaining 3 teaspoons of salt and 1 teaspoon pepper and serve.
Step by step:
1. For the salad: Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3. Drain and place in a large serving bowl. In a medium saucepan, heat the oil over medium-high heat.
4. Add the onions and season with a pinch of salt and pepper. Cook, stirring occasionally until golden and tender, about 10 minutes.
5. Add the garlic and cook for 30 seconds until aromatic.
6. Add the broccoli and saute for 1 minute.
7. Add the water and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cover the pan and cook until the broccoli is tender, about 4 minutes.
8. Add the beans and cook for 1 minute until warmed through.
9. Transfer the onion mixture to the serving bowl.
10. Add the Parmesan cheese and toss with the fregola.
11. For the dressing: In a small bowl, combine the lemon zest, lemon juice, olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
12. Whisk until smooth. Stir in the chives.
13. Pour the dressing over the fregola and toss well until coated. Season with the remaining 3 teaspoons of salt and 1 teaspoon pepper and serve.
Nutrition Information:
covered percent of daily need
