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

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

about 2 cups
176 calories; protein 6.4g; carbohydrates 6.3g; dietary fiber 3.5g; sugars 0.8g; fat 15g; saturated fat 2.8g; cholesterol 5.7mg; vitamin a iu 3562.7IU; vitamin c 31.3mg; folate 113.2mcg; calcium 205.6mg; iron 3mg; magnesium 33.8mg; potassium 297.2mg; sodium 350.4mg; thiamin 0.2mg.

1 vegetable, 1/2 lean meat, 2 1/2 fat