Broccoli Rabe Salad With Roasted Garlic Vinaigrette Recipes

BAKED BROCCOLI RABE WITH PARMESAN

Steps:

• Bring a large pot of salted water to boil. Preheat the oven to 350 degrees. Drop broccoli rabe into the water, and cook until bright green and tender, about 3 minutes. Remove, and plunge into ice water. Drain.
• Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high. Toast garlic in oil until golden. Chop broccoli rabe into pieces, about an inch or two long, and add to skillet. Toss, then turn off heat.
• Add broccoli rabe mixture to a baking dish. Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes. Serve hot.

ROASTED BROCCOLI RABE

Steps:

• Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
• Roast rabe for about 10 minutes. It's done when the stems are tender and the leaves are crisp at the edges.

ROASTED BROCCOLI RABE

Steps:

• Preheat the oven to 375 degrees F. Toss the broccoli rabe, tomatoes and shallots in enough olive oil to thoroughly coat. Sprinkle with some salt and pepper. Spread the vegetables onto 2 large baking sheets (avoid crowding the sheets). Roast until the tomatoes have burst and the broccoli rabe is browned around the edges and cooked through, about 25 minutes. Transfer to a platter or large bowl to serve.

BROCCOLI RABE WITH GARLIC

Steps:

• Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

BROCCOLI SALAD WITH GARLIC AND SESAME

Steps:

• In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
• In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

BROCCOLI RABE SALAD WITH CHILI-SOY VINAIGRETTE

Steps:

• Cut the leaves off the broccoli rabe stalks and reserve for another use. Trim the heavy ends and any rough spots from the stalks and cut them in half lengthwise.
• Bring a large pot of lightly salted water to a boil. Add the broccoli rabe stalks and blanch until crisp-tender, about 2 minutes. Drain and refresh under cold running water. Drain.
• Whisk together the soy, vinegar, garlic, jalapenos and ginger. Toss the broccoli rabe with the dressing and divide among 4 plates. Sprinkle the sesame seeds over the top and serve immediately.