Broccoli Rabe With Spicy Olive Oil Dressing

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READY IN: 40mins
Recipe by Chicagoland Chef du

This salad is really beautiful & delicious! Blood oranges are seasonal and are at their peak in the winter months. Check and make sure they are available. I made this recipe in my Italian cooking class. The seasoned oil is spicy but don' t let that scare you. Once it is combined with the broccoli rabe, oranges & salt is added, it will taste less spicy. I would suggest using the suggested amount, maybe a little less if you are apprehensive about the heat level. Cooking time is quick, prep time is long because it takes a bit of time to remove the blood orange sections. It is worth it!

Ingredients Nutrition

Directions

  1. SPICY OIL prep:.
  2. In a small saucepan over low heat, combine olive oil, red onion slices and red pepper flakes. Bring to a simmer and heat for 5 minutes.
  3. Remove pan form heat and let cool. You will make the dressing once this is cooled. Once cooled, strain the oil. Discard the onion & dried peppers. See below.
  4. BROCCOLI RABE prep:.
  5. In a large bowl, prepare and ice water bath.
  6. Trim off stems from the broccoli rabe about 1/2 way up.
  7. Fill a saucepan 3/4 full with water and bring to a boil. In 2 batches, add the broccoli rabe and blanch until bright green and stems slightly softened, about 1 minute.
  8. Drain immediately and immerse in the ice water bath to halt the cooking. Drain again, and pat very dry with paper towels.
  9. BLOOD ORANGES prep:.
  10. Cut the top and bottom off the blood orange to expose the inner section ends.
  11. Stand the orange upright. With a sharp knife, slice off the skin and pith by following the contours of the orange.
  12. Holding the fruit over a bowl, carefully cut along both sides of the membranes between the sections to remove a section / wedge of the fruit.
  13. Save the scraps and squeeze the juice into the bowl.
  14. In a large bowl, add the orange sections to the broccoli rabe.
  15. DRESSING prep:.
  16. Put the vinegar in a small glass bowl. Strain the oil, discard the onions & pepper. Whisking constantly, gradually drizzle the spicy oil into the vinegar. Season to taste with salt, black pepper if desired. I added a pinch of salt. Check the level of heat from the red pepper flakes before adding any black pepper. I omitted it.
  17. Serve the dressing over the broccoli rabe and orange segments, toss to coat and serve.
  18. Serve at room temperature.

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