Romanesco Broccoli And Cannellini Bean Salad

By Sunset
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2 heads Romanesco broccoli (about 1 1/4 lbs. total), broken into medium florets

1 tablespoon white wine vinegar

5 tablespoons extra-virgin olive oil

2 teaspoons orange zest

1 tablespoon orange juice

2 teaspoons finely chopped capers

3/4 teaspoon kosher salt

1/2 teaspoon pepper

1/4 cup roughly chopped flat-leaf parsley

1 can (15.5 oz.) cannellini beans, drained and rinsed

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