Broccoli Rabe Salad

  • 2 bunches broccoli rabe
  • 1/2 cup freshly grated cheese of your choice (I’d recommend Parmesan or Asiago)
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 large cloves garlic, minced
  • 1 tablespoon reduced-sodium soy sauce
  • 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional)
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt


Remove leaves from the stems and separate the leaves from the florets.  Discard the stems.  Rough chop the leaves and place in a large bowl.  Add cheese, oil, garlic, olive oil, lemon juice, soy sauce, pepper and salt. Firmly massage the greens to work in the flavoring. When the volume of greens is reduced by half, stop. The greens will look a shinier and a bit darker. Taste and adjust seasonings, if desired.

Note: You can substitute the dressing for a blend of garlic powder, olive oil, apple cider vinegar, cayenne pepper powder.  The important thing is that you want the acid to cook down the leaves for about 20 minutes to become less bitter.

Leah Beckett