Broccoli Rabe Salad With Roasted-Garlic Vinaigrette

• 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
• 18 teaspoon cayenne

1. Bring a large pot of water to a boil.
2. Salt the water, add the broccoli rabe and blanch until just tender, about 8 minutes.
3. Drain and refresh under cold running water.
4. Drain well.
5. In a large bowl, whisk together garlic and lemon juice.
6. Slowly whisk in olive oil.
7. Whisk in salt, pepper and cayenne.
8. Add broccoli rabe and toss to coat with dressing.
9. Taste and adjust seasoning.
10. Serve at room temperature.

broccoli rabe, garlic, lemon juice, olive oil, kosher salt, freshly ground pepper, cayenne

Taken from cooking.nytimes.com/recipes/828 (may not work)