Best Nonnas Broccoli Rapini Italian Salad Style Recipes
NONNA'S BROCCOLI RAPINI, ITALIAN "SALAD STYLE"
My southern Italian family would eat platters of this, especially to accompany fish (like boiled shrimp or broiled sea fish). You can eat all you want and never feel guilty, just feel healthy! The buds should not be yellow or the rapini is too old. Nor should it be the least bit wilted. It keeps well in the fridge, and I make giant batches and eat it with my lunch as my side salad. It shouldn't be stringy when cooked, but it should be somewhat bitter, and that's what we LOVE ;-)
Provided by Gina Farina
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse the rapini and trim off at least 1 inch of the bottom stalk. In a dutch oven pot, fill with about 3-4 inches of water. When water boils, add 1 teaspoon of salt and then the rapini. Cook just until the fork goes into the stem, but do not over cook. Drain.
- Arrange the cooked rapini on a platter. Squeeze liberal amounts of fresh lemon juice and drizzle with EVOO. Add salt and pepper to taste, chili flakes optional.
- Best served if hot or room temperature.
Nutrition Facts :
QUICK ITALIAN BROCCOLI SALAD
Brighten up your winter meals with this crisp and colorful salad. Tomatoes, broccoli, mushrooms and red onions mingle with crunchy water chestnuts, all draped in a zesty bottled dressing. Dorothy Myrick of Kent, Washington shared this recipe.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the broccoli, onion, water chestnuts and mushrooms. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 2 hours. Add tomatoes; gently toss.
Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 295mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ITALIAN BROCCOLI SALAD
This adaptable make-ahead salad is a great instant lunch or side dish. It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures. As the broccoli sits with salt and vinegar, it softens and becomes slaw. Its mellow flavor is contrasted by the loud ingredients typically found in an Italian sub or chopped salad, like shallots, pickled peppers, olives and provolone. Feel free to add more protein in the form of cured meats, chickpeas, lentils or mozzarella; vegetables like sweet tomatoes or iceberg lettuce; or basil.
Provided by Ali Slagle
Categories dinner, easy, lunch, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse the sliced shallot under cold water and transfer to a large bowl.
- Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
- Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
- Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.
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