Chef’s Tips:

• Don’t overcook the broccoli rabe. It should have a good bite!!

• 110% boil and shock the broccoli rabe. This will take the bitterness out of the vegetable.

• Use variety with your tomatoes, and look for what’s at the store (try to alternate your colors).

• Optional - add fruits and nuts to this salad. Apples, dried cranberries, and walnuts go really well in this salad.

Click Here for Westporter Sam Seideman’s Broccoli Rabe and Farro Salad Recipe

Ingredients:

Salad:

-2 bunches broccoli rabe

-One head of garlic

-Olive oil

-Salt/Pepper

-1 Cucumber - diced

-1/2 red onion - small dice

-2 C farro

-3 C spinach

-3 C arugula

-2 C cherry tomatoes ( I like using different colors like yellow, orange and red)

-5 sprigs of thyme

Dressing:

-1/2 C olive oil

-1/2 C balsamic vinegar

-1 1/2 tbsp dijon mustard

-2 tbsp honey

-Salt/Pepper

-Juice of one lemon

Directions:

Broccoli Rabe:

1. Slice the head of a garlic bulb off and drizzle with oil

2. Season with salt and pepper

3. Roast in tin foil at 425 for thirty minutes

4. Clean broccoli rabe and remove the tough part of the stem

5. Boil in water for about 2 minutes then submerge in ice water (shocking the vegetable)

6. Chop and add to a cast iron with butter and squeezed roasted garlic to sauté

7. Season w salt, pepper, red pepper flakes

Farro:

 1. Rinse two cups of farro

2. Add to four cups of salted boiling water

3. Cool until farro is tender but still has a bite (about 20 minutes)

4. Allow to slightly cool

Dressing:

1. In a food processor add oil, balsamic, Dijon, honey, lemon, and salt/pepper

2. Blend on high until mixed and slightly thickened

Tomatoes:

1. Wash tomatoes

2. Toss in olive oil, thyme, salt/pepper

3. Roast at 425 for 25 minutes until they have a nice color on them

4. Allow to slightly cool

Salad Prep:

1. In a bowl toss together spinach, arugula, and farro. 

2. Mix in the diced cucumber, red onion, and broccoli rabe

3. Dress the salad and enjoy!!