Broccoli Rabe with Ricotta Salata

• 2 bunches broccoli rabe, trimmed
• 1 cup chopped green or black olives, preferably Sicilian or kalamata
• 1 garlic clove, chopped
• 1 small ripe tomato, cut into 1/4-inch dice
• 1/2 cup olive oil
• Juice of 1 lemon
• 1 teaspoon balsamic vinegar
• Kosher salt and cayenne pepper to taste
• 4 ounces ricotta salata, shaved with a vegetable peeler or coarsely grated

1. Bring a large pot of salted water to a boil over high heat.
2. Cook the broccoli rabe over medium-high heat for 3 minutes, or just until soft.
3. Drain the broccoli rabe and run it briefly under cold water to cool.
4. Shake out the excess water.
5. Place the broccoli rabe in paper towels and, using your hands, squeeze it dry.
6. Chop into 2-inch pieces.
7. Place the broccoli rabe in a large bowl.
8. Stir in the olives, garlic, tomato, olive oil, lemon juice, and vinegar until well combined.
9. Season with salt and cayenne pepper.
10. Arrange the salad on a serving platter and sprinkle it with the ricotta salata.

broccoli rabe, black olives, garlic, tomato, olive oil, lemon, balsamic vinegar, kosher salt, ricotta salata

Taken from www.epicurious.com/recipes/food/views/broccoli-rabe-with-ricotta-salata-381870 (may not work)