In a saucepan cover 1 cup dried Great Northern beans, rinsed and picked over. Let stand overnight in 3 cups cold water. Add 2 cups chicken stock; bring liquid to a boil over medium heat. Simmer the beans partially covered for 1 hour 15 minutes or until tender; drain. Transfer to serving bowl and toss with 1/2 cup lemon dressing or to taste, and 1/2 cup thinly sliced red onion.

Separate 2 pounds broccoli, rinsed, into small flowerets. Reserve stalks. In a saucepan of boiling salted water, boil flowerets for 3-4 minutes or until tender. Drain and refresh; pat dry. Add broccoli to beans; toss mixture. Season the salad with lemon juice, salt, pepper and garnish with thin sliced red onion, minced fresh parsley. Serves 4-6.

LEMON DRESSING:

In a stainless steel or enameled bowl, combine 3 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 large egg yolk, 1/4 teaspoon salt, white pepper to taste. Add 3/4 cup olive oil in a stream, beating the dressing until well combined. Makes 1 cup.