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
- SPICY OIL prep:.
- 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.
- 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.
- BROCCOLI RABE prep:.
- In a large bowl, prepare and ice water bath.
- Trim off stems from the broccoli rabe about 1/2 way up.
- 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.
- Drain immediately and immerse in the ice water bath to halt the cooking.
- Drain again, and pat very dry with paper towels.
- BLOOD ORANGES prep:.
- Cut the top and bottom off the blood orange to expose the inner section ends.
- Stand the orange upright.
- With a sharp knife, slice off the skin and pith by following the contours of the orange.
- 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.
- Save the scraps and squeeze the juice into the bowl.
- In a large bowl, add the orange sections to the broccoli rabe.
- DRESSING prep:.
- 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.
- Serve the dressing over the broccoli rabe and orange segments, toss to coat and serve.
- 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)