Broccoli Rabe Salad With Roasted-Garlic Vinaigrette

By Molly O’Neill

Published December 23, 1995

Total Time
About 15 minutes
Rating
4(22)
Comments
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Ingredients

Yield:10 servings

  • 4 pounds broccoli rabe, stalks trimmed and cut into 2-inch lengths, leaves cut across into thirds

  • 12 cloves roasted garlic, peeled

  • 6 tablespoons fresh lemon juice

  • ½ cup olive oil

  • 3 teaspoons kosher salt, plus more to taste

  • Freshly ground pepper to taste

  • ⅛ teaspoon cayenne

Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

7 grams carbs; 144 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 5 grams fiber; 478 milligrams sodium; 6 grams protein; 1 gram sugar

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.

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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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