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Prepare the Croutons

  • Rye bread, cut in 1-inch cubes 10 cups
  • Olive oil 0.25 cup
  • Salt and Pepper, to taste

Prepare the Broccoli Rabe

  • Broccoli rabe, blanced 3 bunches
  • Olive oil 2 Tbsp
  • Garlic cloves, sliced 3 each
  • Salt and Pepper, to taste

Prepare the Salad

  1. Prepare the Croutons

    • Toss croutons with olive oil, salt and pepper. Bake at 350° until crisp. Set aside.
  2. Prepare the Broccoli Rabe

    • Cut blanched broccoli rabe into 2-inch pieces. Sauté in oil with sliced garlic. Season to taste. Cool.
  3. Prepare the Salad

    • For each portion, combine 1 cup croutons with 1 cup broccoli rabe, 1 Tbsp. shaved fresno chile, 1 cup tomatoes, ½ cup cucumber, 1 Tbsp scallions and ¼ cup shaved pecorino with 4 oz Hellmann’s Charred Tomatoand Garlic Dressing. Season with salt and pepper. Let stand 15 minutes before plating.