Broccoli Rabe With Spicy Olive Oil Dressing

• 12 cup extra virgin olive oil
• 12 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

1. SPICY OIL prep:.
2. In a small saucepan over low heat, combine olive oil, red onion slices and red pepper flakes.
3. Bring to a simmer and heat for 5 minutes.
4. Remove pan form heat and let cool.
5. You will make the dressing once this is cooled.
6. Once cooled, strain the oil.
7. Discard the onion & dried peppers.
8. See below.
9. BROCCOLI RABE prep:.
10. In a large bowl, prepare and ice water bath.
11. Trim off stems from the broccoli rabe about 1/2 way up.
12. Fill a saucepan 3/4 full with water and bring to a boil.
13. In 2 batches, add the broccoli rabe and blanch until bright green and stems slightly softened, about 1 minute.
14. Drain immediately and immerse in the ice water bath to halt the cooking.
15. Drain again, and pat very dry with paper towels.
16. BLOOD ORANGES prep:.
17. Cut the top and bottom off the blood orange to expose the inner section ends.
18. Stand the orange upright.
19. With a sharp knife, slice off the skin and pith by following the contours of the orange.
20. 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.
21. Save the scraps and squeeze the juice into the bowl.
22. In a large bowl, add the orange sections to the broccoli rabe.
23. DRESSING prep:.
24. Put the vinegar in a small glass bowl.
25. Strain the oil, discard the onions & pepper.
26. Whisking constantly, gradually drizzle the spicy oil into the vinegar.
27. Season to taste with salt, black pepper if desired.
28. I added a pinch of salt.
29. Check the level of heat from the red pepper flakes before adding any black pepper.
30. I omitted it.
31. Serve the dressing over the broccoli rabe and orange segments, toss to coat and serve.
32. Serve at room temperature.

extra virgin olive oil, red onion, red pepper, broccoli rabe, oranges, red wine vinegar, salt, black pepper

Taken from www.food.com/recipe/broccoli-rabe-with-spicy-olive-oil-dressing-449517 (may not work)