Broccoli Rabe With Currants And Lemon Vinaigrette
This vibrant broccoli rabe salad is a delightful fusion of flavors and textures. Tender broccoli rabe pairs perfectly with plump dried currants for a touch of sweetness, while a zesty lemon vinaigrette ties everything together. A must-try side dish that's as visually appealing as it is delicious!
— Constant Cookbook
Ingredients
- Kosher salt, to taste
- 1 1/2 lb. broccoli rabe, trimmed
- 1/4 cup dried currants
- 2 tsp. lemon zest
- 1 1/2 Tbs. fresh lemon juice
- 6 Tbs. olive oil
- Freshly ground pepper, to taste
Instructions
- Bring a pot of salted water to a boil over high heat. Add the broccoli rabe and cook for 2 to 3 minutes. Drain and immediately transfer to a bowl of salted ice water to stop the cooking. When the broccoli rabe is cool, drain and set aside.
- Meanwhile, in a small saucepan over high heat, bring 1 cup water to a boil. Put the currants in a small bowl and pour the boiling water over them. Let stand for 10 minutes, then drain the currants and set aside.
- In another small bowl, whisk together the lemon zest, lemon juice and 4 Tbs. of the olive oil. Lightly season with salt and pepper. Set the vinaigrette aside.
- In a large sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Add half of the broccoli rabe, season with salt and pepper and cook, stirring occasionally, until just tender, 3 to 5 minutes. Transfer to a large bowl. Repeat with the remaining olive oil and broccoli rabe. Add the currants to the bowl, drizzle with the vinaigrette, to taste, and toss to combine. Serve immediately. Serves 6 to 8.
- Williams-Sonoma Kitchen.
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