STREAMING NOW: Simply Nigella

Broccoli Rabe With Spicy Olive Oil Dressing

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This salad is really beautiful & delicious! Blood oranges are seasonal and are at their peak in the winter months. Check and make sure they are available. I made this recipe in my Italian cooking class. The seasoned oil is spicy but don' t let that scare you. Once it is combined with the broccoli rabe, oranges & salt is added, it will taste less spicy. I would suggest using the suggested amount, maybe a little less if you are apprehensive about the heat level. Cooking time is quick, prep time is long because it takes a bit of time to remove the blood orange sections. It is worth it!”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. SPICY OIL prep:
  2. In a small saucepan over low heat, combine olive oil, red onion slices and red pepper flakes. Bring to a simmer and heat for 5 minutes.
  3. Remove pan form heat and let cool. You will make the dressing once this is cooled. Once cooled, strain the oil. Discard the onion & dried peppers. See below.
  4. BROCCOLI RABE prep:
  5. In a large bowl, prepare and ice water bath.
  6. Trim off stems from the broccoli rabe about 1/2 way up.
  7. Fill a saucepan 3/4 full with water and bring to a boil. In 2 batches, add the broccoli rabe and blanch until bright green and stems slightly softened, about 1 minute.
  8. Drain immediately and immerse in the ice water bath to halt the cooking. Drain again, and pat very dry with paper towels.
  9. BLOOD ORANGES prep:
  10. Cut the top and bottom off the blood orange to expose the inner section ends.
  11. Stand the orange upright. With a sharp knife, slice off the skin and pith by following the contours of the orange.
  12. Holding the fruit over a bowl, carefully cut along both sides of the membranes between the sections to remove a section / wedge of the fruit.
  13. Save the scraps and squeeze the juice into the bowl.
  14. In a large bowl, add the orange sections to the broccoli rabe.
  15. DRESSING prep:
  16. Put the vinegar in a small glass bowl. Strain the oil, discard the onions & pepper. Whisking constantly, gradually drizzle the spicy oil into the vinegar. Season to taste with salt, black pepper if desired. I added a pinch of salt. Check the level of heat from the red pepper flakes before adding any black pepper. I omitted it.
  17. Serve the dressing over the broccoli rabe and orange segments, toss to coat and serve.
  18. Serve at room temperature.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: