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.