Broccoli Rabe Salad With Roasted-Garlic Vinaigrette

By Molly O'Neill

Total Time
About 15 minutes
Rating
4(22)
Comments
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Featured in: Been There, Ate That

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Ingredients

Yield:10 servings
  • 4pounds broccoli rabe, stalks trimmed and cut into 2-inch lengths, leaves cut across into thirds
  • 12cloves roasted garlic, peeled
  • 6tablespoons fresh lemon juice
  • ½cup olive oil
  • 3teaspoons kosher salt, plus more to taste
  • Freshly ground pepper to taste
  • ⅛teaspoon cayenne
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

144 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 6 grams protein; 478 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil. Salt the water, add the broccoli rabe and blanch until just tender, about 8 minutes. Drain and refresh under cold running water. Drain well.

  2. Step 2

    In a large bowl, whisk together garlic and lemon juice. Slowly whisk in olive oil. Whisk in salt, pepper and cayenne. Add broccoli rabe and toss to coat with dressing. Taste and adjust seasoning. Serve at room temperature.

Ratings

4 out of 5
22 user ratings
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Comments

Scott

Don't know if I would really call it a salad, but this was quite delicious. I'd definitely make it (half recipe) for something green on the plate.

dorcaf

Made the dressing as per the recipe. Added in 1/2 thin slice red onion and a small basket of cherry tomatoes. Added some much needed color and tasted great with the rabe.

Scott

Don't know if I would really call it a salad, but this was quite delicious. I'd definitely make it (half recipe) for something green on the plate.

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