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Recipe Detail Page
Raw Rapini Salad
Autumn 2021
Who knew you could use rapini as a salad green? Like mustard greens, they pack a sharp punch, so it’s best to season them aggressively and pair them with a milder green. If you don’t like the idea of discarding the rapini stems, give them a quick chop and toss them into your next pasta dish.
Serves 4 to 6
1 to 2 lemons
1/4 cup (60 mL) olive oil
1/2 cup (125 mL) finely grated pecorino,
plus more for garnish
1 garlic clove, minced
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) kosher salt
Freshly ground black pepper
1 bunch rapini
8 cups (2 L) loosely packed baby kale or mixed greens
1/2 red finger chilli, thinly sliced
1. Cut 2 slices from the centre of 1 lemon. Discard seeds, then very finely chop slices (including skin and pith). You should have about 2 tbsp (30 mL). Transfer to a small bowl. Squeeze 1/4 cup (60 mL) of juice from the remaining lemons into the bowl. Whisk in olive oil, pecorino, garlic, sugar and salt. Season to taste with black pepper.
2. Trim leaves and florets from rapini stems. Discard stems. Tear any large leaves in half and cut any large florets lengthwise in half. Transfer to a large bowl. Add kale and chilli. Drizzle in enough dressing to coat leaves (you may not need it all), then toss together. Transfer to a serving platter. Garnish with more pecorino.
Serves 4 to 6
