Broccoli Rabe Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

Broccoli rabe is a classic Italian bitter green and it’s a favorite in our family. It’s so rich in fiber, iron, and vitamins A and C that we try to serve it at least once a week.


  • Sea salt
  • 2 bunches broccoli rabe, local if available, about a pound
  • Pepper


  1. Bring 2 quarts of lightly salted water to a boil in a covered pot over high heat. Trim and discard the bottom inch or so of tough stems from the broccoli rabe. Thoroughly rinse the broccoli rabe, then drain it. Add the broccoli rabe to the boiling water, and using tongs, turn it