Broccoli Rabe and New Potato Salad
Nourish
- Course: Side Dish
- Features: Fast, Healthy
Summary:
Broccoli rabe, or rapini, can be intriguing and off-putting at the same time. To make the most of its bitterness, precook it in plenty of boiling salted water for 2 to 3 minutes and drain. Then combine it with ingredients that play off its natural taste, such as sauteed garlic and Parmigiano-Reggiano cheese.
Potatoes have a mellowing influence, and for this recipe you'll need to find the season's new-crop potatoes, already showing up in grocery stores. If you can't find pre-cut, bagged broccoli rabe, buy in bunches and trim off just the bottom of the stems, leaving the stalks 3 to 4 inches long and breaking up any multi-stemmed stalks.
6 to 8 servings
Ingredients:
- 2 pounds white potatoes, preferably new-crop
- Salt
- 3/4 pound trimmed broccoli rabe, stalks cut to 4 inches or smaller, multi-stemmed stalks broken apart
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon-style mustard
- 1 medium clove garlic, finely chopped
- 2 tablespoons chopped chives, plus more for optional garnish
- 1/4 teaspoon sugar
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
Directions:
Put the potatoes in a large pot. Add enough water to cover them by 3 inches. Bring to a boil over high heat, then reduce the heat as needed to maintain a steady boil for 15 to 30 minutes or until the potatoes are easily pierced with a fork or a metal skewer. Drain. Carefully peel and cut the potatoes into 3/4-inch chunks (while they are still fairly hot). Transfer to a large bowl.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the broccoli rabe and cook for 3 minutes. Drain immediately.
Whisk together the vinegar, mustard, garlic, chives, sugar and the salt and pepper to taste in a small bowl. Slowly whisk in the oil to form an emulsified dressing. Taste, and adjust the seasoning as needed. Pour over the warm potatoes, then add the broccoli rabe and toss gently to combine. Taste, and adjust the seasoning as needed.
Garnish with additional chopped chives if desired. Serve warm or at room temperature.
Recipe Source:
From Nourish columnist Stephanie Witt Sedgwick.
E-mail the Food Section with recipe questions.
(Tracy A. Woodward/The Washington Post/Tableware from Crate and Barrel)
