Roasted Broccoli and White Bean Salad With Dijon Caper Dressing
Ingredients
- 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
Instructions
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