In this broccoli rabe salad recipe, the dressing is massaged into the leaves and florets, virtually eliminating its bitter undertones.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2012




Ingredient Checklist


Instructions Checklist
  • Strip leaves from the stems (discard stems). Separate the florets from the leaves; cut any large florets into bite-size pieces. Wash and dry the leaves and florets. Tear the leaves into small pieces and place everything in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.



People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

176 calories; protein 6.4g 13% DV; carbohydrates 6.3g 2% DV; dietary fiber 3.5g 14% DV; sugars 0.8g; fat 15g 23% DV; saturated fat 2.8g 14% DV; cholesterol 5.7mg 2% DV; vitamin a iu 3562.7IU 71% DV; vitamin c 31.3mg 52% DV; folate 113.2mcg 28% DV; calcium 205.6mg 21% DV; iron 3mg 17% DV; magnesium 33.8mg 12% DV; potassium 297.2mg 8% DV; sodium 350.4mg 14% DV; thiamin 0.2mg 22% DV.

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Rating: 4 stars
This is one of our favorite ways to use fresh broccoli rabe. The parmesan is a calming element and balances well with the strong tastes of the rabe and garlic. Pros: Really yummy; pungent and garlicky for those who like a kick in their flavors. Read More