Broccoli Rabe Salad With Roasted-Garlic Vinaigrette

Ingredients

• 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
• ½ cup olive oil
• 3 teaspoons kosher salt, plus more to taste
• Freshly ground pepper to taste
• ⅛ teaspoon cayenne

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    142 calories; 11 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 6 grams protein; 758 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 servings

Preparation

1. 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.
2. 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.

About 15 minutes