Broccoli Rabe Carrot And Radicchio Salad Food
BAKED BROCCOLI RABE WITH PARMESAN
Broccoli rabe usually doesn't make it past a sauté pan with garlic and olive oil, nor does it need to. But the extra step of baking it in the oven with a shower of grated Parmesan on top - a suggestion from the chef John Schenk that was written up in a 1997 Minimalist column - is one to try. Blanch the broccoli rabe until it's bright green and nearly tender, then cook it in a pan with golden toasted garlic. From there, put it in a baking dish, sprinkle with cheese, and bake until it the cheese melts, which Parmesan does unevenly - but in a good way. This is a recipe that can easily be started, stopped and picked back up later, either after the blanching or after the sautéing. It can also be served at room temperature, so despite the three-step cooking process, it's pretty flexible.
Provided by Mark Bittman
Categories dinner, lunch, quick, salads and dressings, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to boil. Preheat the oven to 350 degrees. Drop broccoli rabe into the water, and cook until bright green and tender, about 3 minutes. Remove, and plunge into ice water. Drain.
- Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high. Toast garlic in oil until golden. Chop broccoli rabe into pieces, about an inch or two long, and add to skillet. Toss, then turn off heat.
- Add broccoli rabe mixture to a baking dish. Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes. Serve hot.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 1 gram
HONEY SAUTEED BROCCOLI & CARROTS
This is easy to put together and my kids eat it and ask for more. The secret here is to keep it simple.
Provided by Joel6538
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a preheated, non-stick pan over medium heat get the olive oil hot.
- Add the broccoli and carrots - saute for 3 minutes.
- Add garlic and saute another 2 minutes.
- add the water - this steams the broccoli a bit and adds some nice color.
- After a few more minutes, the broccoli and carrots should still be crisp, but slightly tender.
- Turn heat off and add the honey - mix well.
- Serve immediately.
BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
- Bring a medium pot of salted water to a boil.
- Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
- Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.
CARROT BROCCOLI SALAD
I created this salad for last summer's round of family reunions and picnics. My in-laws provided me with all the fresh vegetables from their garden.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.
Nutrition Facts : Calories 449 calories, Fat 26g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 385mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 6g fiber), Protein 9g protein.
BROCCOLI RABE, CARROT, AND RADICCHIO SALAD
The sweetness of the carrots and honey is a good contrast to the bitterness of the broccoli rabe and radicchio.
Provided by www.marthastewart.com
Yield 1
Number Of Ingredients 10
Steps:
- For complete instructions, visit the original site at https://www.marthastewart.com/315840/broccoli-rabe-carrot-and-radicchio-salad
Nutrition Facts : ServingSize serving, Sugar 1 g, Sodium 398 mg, Cholesterol 0 mg, SaturatedFat 1 g, Calories 74 kcal, Carbohydrate 6 g, Protein 6 mg, Fat 4 g
BROCCOLI RABE SALAD WITH ROASTED-GARLIC VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings
Time 15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Salt the water, add the broccoli rabe and blanch until just tender, about 8 minutes. Drain and refresh under cold running water. Drain well.
- In a large bowl, whisk together garlic and lemon juice. Slowly whisk in olive oil. Whisk in salt, pepper and cayenne. Add broccoli rabe and toss to coat with dressing. Taste and adjust seasoning. Serve at room temperature.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 476 milligrams, Sugar 1 gram
BROCCOLI CARROT SALAD
"When I sampled this at an eatery, I was struck by the mix of sweet and salty flavors and different textures," recounts Katie Watson of Powell, Tennessee. "I asked our server for the recipe, and she obliged...adding that she often prepares it at home herself."
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2-3 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine all ingredients. Serve at room temperature or chilled.
Nutrition Facts : Calories 401 calories, Fat 28g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 708mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 5g fiber), Protein 7g protein.
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- Preheat the oven to 400°. In a large, deep skillet, melt 4 tablespoons of the butter. Add the carrots and water. Cover and cook over moderately low heat, stirring occasionally, until the carrots are tender, about 30 minutes. Uncover, raise the heat to high and boil off any excess water. Season with salt and pepper.
- Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the broccoli rabe, cover and cook over moderately high heat until just tender, about 2 minutes. Season with salt and pepper and transfer to a bowl. Lightly beat 1 of the eggs and stir into the broccoli rabe.
- Wipe out the skillet and melt the remaining 1 tablespoon of butter. Add the shiitake, season with salt and pepper and cook over moderately high heat, stirring, until tender, about 5 minutes.
- Line an 8 1/2-by-4 1/2-inch metal loaf pan with foil. Butter the foil. In a large bowl, using a pastry cutter or 2 sharp knives, coarsely chop the carrots. Lightly beat the remaining 4 eggs and add them to the carrots with the shiitake, cheddar, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Spread half of the carrot mixture in the prepared loaf pan in an even layer. Top with the broccoli rabe mixture. Cover with the remaining carrot mixture, smoothing the surface.
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- Remove broccoli leaves and cut off tough ends of stalks; discard. Wash broccoli thoroughly and cut into flowerets. Blanch broccoli in boiling water 10 seconds. Plunge into ice water to stop cooking; drain well.
- Combine broccoli, carrot, and cheese, tossing gently. Combine mayonnaise, sugar, and vinegar; stir well. Add mayonnaise mixture to broccoli mixture and toss gently.
- Spoon broccoli mixture onto lettuce-lined salad plates, if desired, using a slotted spoon. Sprinkle with bacon and serve immediately.
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Pull the broccoli rabe leaves from the stems and discard the stems. Wash and spin dry the leaves. Tear any large leaves into small, bite-sized pieces, then transfer the leaves to a …
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4.8/5 (5)Total Time 30 minsCategory SaladCalories 308 per serving
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- Pull the broccoli rabe leaves from the stems and discard the stems. Wash and spin dry the leaves. Tear any large leaves into small, bite-sized pieces, then transfer the leaves to a large serving bowl.
- In a medium skillet over medium heat, toast the sunflower seeds until they are fragrant and starting to turn lightly golden on the edges, about 5 minutes. Remove from heat and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic and salt until emulsified. Pour the dressing over the leaves and gently massage the dressing into the leaves until they are lightly coated and the salad has almost halved in size. Taste, and add one to two more teaspoons lemon juice if it needs more zip.
- Add the chopped celery, grated Parmesan, toasted sunflower seeds and dried cranberries to the serving bowl. Toss again and serve immediately.
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- Rinse and drain broccoli rabe; cut diagonally into 2-inch lengths. Rinse and drain radicchio; core and cut head lengthwise into 1/2-inch-thick slices. Rinse and dry lemon; cut in half lengthwise, then thinly slice crosswise, discarding ends and seeds.
- In a 12- by 17-inch baking pan, mix broccoli rabe, radicchio, lemon, olive oil, pancetta, and 1/4 teaspoon salt. Transfer half the mixture into another 12- by 17-inch baking pan and spread mixture in both pans level.
- Roast in a 400° regular or convection oven until broccoli rabe is tender when pierced and radicchio is wilted, about 10 minutes. Add salt and pepper to taste.
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