Massaged Broccoli Rabe Salad with Sunflower Seeds & Cranberries

Name: Massaged Broccoli Rabe Salad with Sunflower Seeds & Cranberries
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 2 bunch broccoli rabe (about 2 pounds); ¼ cup sunflower seeds; ½ cup chopped celery (about 3 celery ribs); ⅓ cup grated Parmesan cheese; ¼ cup dried cranberries; 3 tbsp olive oil; 1 tbsp plus 1 teaspoon lemon juice, to taste; ½ tsp Dijon mustard; 1 large clove garlic, pressed or minced; ¼ tsp salt

By Cookie and Kate · Cookie and KatePublic

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Raw broccoli rabe, once massaged with a lemony, garlicky dressing, transforms into a delicious salad green. Be prepared to get your hands dirty for this one—for best results, use your fingers to tear the leaves apart and rub the dressing into the leaves. Then, just toss in crisp celery, salty Parmesan, toasted sunflower seeds and sweet dried cranberries. Recipe yields 4 side salads.

Prep: 25 min
Cook: 5 min
Total: 30 min
Servings: 4

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Recipe source

This recipe was taken from Massaged Broccoli Rabe Salad with Sunflower Seeds & Cranberries · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

2 bunchbroccoli rabe (about 2 pounds)
0.25 cupsunflower seeds
0.5 cupchopped celery (about 3 celery ribs)
0.33 cupgrated Parmesan cheese
0.25 cupdried cranberries
3 tbspolive oil
1 tbspplus 1 teaspoon lemon juice, to taste
0.5 tspDijon mustard
1large clove garlic, pressed or minced
0.25 tspsalt

Steps

1
Pull the broccoli rabe leaves from the stems and discard the stems. Wash and spin dry the leaves. Tear any large leaves into small, bite-sized pieces, then transfer the leaves to a large serving bowl.
2
In a medium skillet over medium heat, toast the sunflower seeds until they are fragrant and starting to turn lightly golden on the edges, about 5 minutes. Remove from heat and set aside.
3
In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic and salt until emulsified. Pour the dressing over the leaves and gently massage the dressing into the leaves until they are lightly coated and the salad has almost halved in size. Taste, and add one to two more teaspoons lemon juice if it needs more zip.
4
Add the chopped celery, grated Parmesan, toasted sunflower seeds and dried cranberries to the serving bowl. Toss again and serve immediately.

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Per portion

Calories: ~114.2 kcal
Protein: ~3.9 g
Fat: ~12.8 g
Carbs: ~5.3 g
Fiber: ~0.5 g
Sodium: ~239.9 mg

2 ingredients still need USDA food links. sunflower seeds, chopped celery (about 3 celery ribs), dried cranberries are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

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Partial · 7/10 ingredients linked