Roasted Broccoli and White Bean Salad With Dijon-Caper Dressing

INGREDIENTS:

1. 1large head broccoli, trimmed and cut into large spears
2. ¼cup plus 2 tablespoons extra-virgin olive oil, divided
3. ¼teaspoon kosher salt
4. 3tablespoons fresh lemon juice
5. 2tablespoons Dijon mustard
6. 2hard-boiled eggs
7. 3tablespoons drained capers, chopped
8. 2tablespoons chopped dill, plus more for garnish
9. 1(15-oz.) can cannellini beans, rinsed and drained
10. 8cups curly spinach, stemmed

DIRECTIONS:

1. Preheat the oven to 450°. Line a baking sheet with aluminum foil.
2. 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.
3. 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.
4.