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Recipe Detail Page
Rapini Salad with Raisins and Feta
Early Summer 2009
This robust salad can be served as a salad or side dish, making it very versatile. Letting it sit for 20 minutes before serving allows the flavours to combine really well. It’s also hearty enough to be made a day ahead if desired.
Serves 4
1 bunch rapini, stalks trimmed to 1 inch (2.5 cm) pieces, leaves left whole
2 tsp (10 mL) white wine vinegar
2 tsp (10 mL) Dijon mustard
1⁄4 cup (50 mL) olive oil
1 1⁄2 tsp (7 mL) sugar
1 tbsp (15 mL) red onion, finely diced
3 tbsp (45 mL) pine nuts, toasted
3 tbsp (45 mL) raisins
1⁄4 cup (50 mL) sheep’s milk feta
Salt and pepper to taste
1. In a large pot of well-salted, boiling water add the rapini stalks, let cook for 4 minutes.
2. Add rapini leaves to the pot and continue to cook for 4 minutes longer.
3. Drain and rinse rapini with cold water to cool, set aside.
4. In a large bowl, whisk together vinegar, mustard, oil, sugar and red onion.
5. Add well-drained rapini, pine nuts, raisins and feta. Toss to combine well and season to taste.
Serves 4
