Rye and Broccoli Rabe Panzanella Salad
Toasted rye croutons with juicy ripe tomatoes, broccoli rabe, cucumber, spicy fresno chiles, scallions and pecorino tossed in Hellmann’s Charred Tomato and Garlic Dressing.
Ingredients
Prepare the Croutons
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Rye bread, cut in 1-inch cubes 10 cups
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Olive oil 0.25 cup
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Salt and Pepper, to taste
Prepare the Broccoli Rabe
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Broccoli rabe, blanced 3 bunches
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Olive oil 2 Tbsp
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Garlic cloves, sliced 3 each
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Salt and Pepper, to taste
Prepare the Salad
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Red fresno chile peppers, shaved 6 each
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Tomato wedges 10 cups
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Cucumber, large dice 5 cups
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Scallions, sliced 10 Tbsp
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Pecorino cheese, shaved 2.5 cups
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Salt and Pepper, to taste
Preparation
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Prepare the Croutons
- Toss croutons with olive oil, salt and pepper. Bake at 350° until crisp. Set aside.
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Prepare the Broccoli Rabe
- Cut blanched broccoli rabe into 2-inch pieces. Sauté in oil with sliced garlic. Season to taste. Cool.
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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.