Broccoli Rabe With Spicy Olive Oil Dressing

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/2 cup extra virgin olive oil
• 1/2 red onion, sliced thin
• 1 teaspoon red pepper flakes
• 1 lb broccoli rabe, trim off tough stems, they can be bitter
• 8 blood oranges, sections, reserve juice
• 2 tablespoons red wine vinegar
• salt, just a pinch
• black pepper, check level of heat from pepper flakes before adding
• ice

Recipe

• 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.