Broccoli Rabe With Spicy Olive Oil Dressing

Submitted by Chicagoland Chef du Jour

"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!"

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6

ingredients

• 1⁄2 cup extra virgin olive oil
• 1⁄2 red onion, sliced thin
• 1 teaspoon red pepper flakes
• 1 lb broccoli rabe, trim off tough stems, they can be bitter
• 8 blood oranges, sections, reserve juice
• 2 tablespoons red wine vinegar
• salt, just a pinch
• black pepper, check level of heat from pepper flakes before adding
• ice

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.