Broccoli Rabe Salad and Sausage
Updated: Feb 5, 2018
1 bunch broccoli rabe, stalks trimmed
2 Tbs extra virgin olive oil, plus more for garnish
1/4 cup pine nuts
½ lb sweet Italian sausage, loose meat
2 Tbs chopped garlic
red pepper flakes (optional)
red wine vinegar, to taste
Chunk of pecorino cheese
Blanche the broccoli rabe in salted boiling water for 1 minute. Remove quickly from water and plunge into ice water to stop the cooking process.
Lightly toast the pine nuts in a small skillet over low heat. Stirring constantly.
Heat the olive oil in a medium skillet over medium heat and sauté the sausage. Toss in the garlic and cook until softened. Sprinkle on red pepper flakes.
Add broccoli rabe and another generous drizzle of olive oil. Saute on medium high heat until heated through.
Sprinkle on the toasted pine nuts. Splash with red wine vinegar. Drizzle with a little more olive oil. Move to platter.
Use a vegetable peeler to add strips of pecorino cheese over the broccoli rabe.
Pine nuts are wildly expensive and not everyone likes them. Substitute whatever nut you like or leave them out altogether. But regardless you have to watch them constantly when toasting them. They go from perfect to burned in seconds.
If broccoli rabe is too bitter for your taste try using broccolini instead.
Sausage links can be used. You can either remove the casing and break up in the pan as it cooks or you can slice the links into thin rounds and sauté until browned.
Any hard, salty cheese can be used instead of pecorino.