Best Broccoli Rabe Carrot And Radicchio Salad Recipes

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17 BEST WAYS TO COOK BROCCOLI RABE



17 Best Ways To Cook Broccoli Rabe image

If you need quick and easy broccoli rabe recipes, look no further. Thanks to this roundup, you can enjoy a recipe with rapini every night of the week.

Provided by Jessica Dabu

Categories     Recipe Roundup

Number Of Ingredients 17

Sautéed Broccoli Rabe
Italian-Style Garlicky Broccoli Rabe
Broccoli Rabe with Caramelized Onions
Roasted Broccoli Rabe
Sheet Pan Gnocchi with Italian Sausage Broccoli Rabe Onions and Peppers
Aglio e Olio Gnocchi with Broccoli Rabe u0026amp; Pumpkin
Broccoli Rabe Pasta
Broccoli Rabe with Pasta and Sun-Dried Tomatoes
Broccoli Rabe Pasta with Smoky Chickpeas
Broccoli Rabe Frittata With Pesto Ricotta
Lemony Broccoli Rabe with White Beans
Broccoli Rabe Pesto
Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce
Broccoli Rabe and Black Bean Quesadillas
Broccoli Rabe Burrata Pizza
Massaged Broccoli Rabe Salad with Sunflower Seeds u0026amp; Cranberries
Winter Squash Carbonara with Broccoli Rabe and Sage

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious broccoli rabe recipe in 30 minutes or less!

Nutrition Facts :

BROCCOLI RABE SALAD WITH ROASTED-GARLIC VINAIGRETTE



Broccoli Rabe Salad With Roasted-Garlic Vinaigrette image

Provided by Molly O'Neill

Categories     salads and dressings

Time 15m

Yield 10 servings

Number Of Ingredients 7

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
1/2 cup olive oil
3 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1/8 teaspoon cayenne

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 476 milligrams, Sugar 1 gram

GRILLED BROCCOLI RABE AND RADICCHIO WITH PANCETTA DRESSING TOPPED WITH A SOFT-COOKED EGG



Grilled Broccoli Rabe and Radicchio with Pancetta Dressing Topped with a Soft-Cooked Egg image

Categories     Egg     Appetizer     Backyard BBQ     Parmesan     Bacon     Fall     Grill     Grill/Barbecue     Radicchio     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 18

2 slices day-old country or rustic bread, crusts removed
Olive oil
Coarse salt
6 slices pancetta (about 1/4 pound), cut into 14-inch dice
1/2 cup white balsamic vinegar
1 tablespoon mustard seeds
1 teaspoon crushed red pepper flakes
2 tablespoons sugar
1 teaspoon fresh thyme leaves, roughly chopped
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup finely chopped red onions (about 1/2 medium onion)
1/4 cup finely chopped fennel (about 1/2 bulb)
1 pound young broccoli rabe, washed, dried, and leaves removed (keep for another use)
2 heads radicchio, cored and leaves separated
2 tablespoons blended olive oil and grape seed oil
2 teaspoons minced garlic
4 large eggs
20 shavings Parmigiano-Reggiano

Steps:

  • 1. Heat the oven to 325°F. Lightly oil and salt the day-old bread and bake until golden brown, about 10 minutes. Let cool, tear into pieces, and process in the food processor until finely ground; set aside.
  • 2. In a medium skillet, heat the pancetta and cook over medium-high heat for 5 minutes until lightly golden brown. Drain on a paper towel-lined plate. In a medium bowl, mix the vinegar, mustard seeds, red pepper flakes, sugar, and thyme. Whisk in the melted butter and add the red onions, fennel, and pancetta. Set the pancetta vinaigrette aside.
  • 3. In a large bowl, toss the broccoli rabe with the radicchio leaves, oil, and garlic; add salt to taste. Heat a grill or grill pan until hot but not smoking. Put the greens (in batches) on the grill for 30 seconds, turning them over frequently until just wilted; transfer to a large bowl. Continue until all of the broccoli rabe and radicchio are grilled and toss them with 4 tablespoons of the pancetta vinaigrette.
  • 4. Bring a medium pot of water to a boil over medium-high heat and use a slotted spoon to lower the eggs into the water. Adjust the heat to maintain a simmer and cook the eggs for 5 minutes. Fill a medium bowl with ice and water, then remove the cooked eggs from the pan into the ice water bath. When the eggs are cool enough to handle, gently crack the shell all over, start to peel, and intermittently submerge in the ice bath (if they're a bit too hot) and continue to peel.
  • 5. To serve, portion the grilled broccoli rabe and radicchio onto 4 serving plates, mounding it in the center of each plate. Put 5 Parmigiano shavings on top of the greens, then set one whole soft-cooked egg on top. Drizzle the remaining vinaigrette on top of the egg and around the plate and top generously with the breadcrumbs.

BROCCOLI RABE, CARROT, AND RADICCHIO SALAD



Broccoli Rabe, Carrot, and Radicchio Salad image

The sweetness of the carrots and honey is a good contrast to the bitterness of the broccoli rabe and radicchio.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 tablespoon plus 1/2 teaspoon salt
1 1/2 pounds broccoli rabe, tough stems removed and cut into 4-inch lengths
1 teaspoon lemon juice
1 teaspoon sherry vinegar
1/2 teaspoon honey
1 teaspoon low-sodium soy sauce
1 tablespoon olive oil
1/8 teaspoon freshly ground black pepper
4 small carrots, sliced into thin strips using a vegetable peeler
1/4 head of radicchio, thinly sliced crosswise (1 1/4 cups)

Steps:

  • Bring 3 1/2 quarts cold water to a boil in a large pot and add 1 tablespoon salt. Add broccoli rabe and cook until just tender, about 1 1/2 minutes. Drain and place in a bowl of ice water. Drain again and place on paper towels to absorb remaining water.
  • In a small bowl whisk together lemon juice, vinegar, honey, soy sauce, and olive oil. Season with pepper and 1/2 teaspoon salt.
  • Combine broccoli rabe, carrots, and radicchio in a medium bowl. Add vinaigrette, toss well, and serve.

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