Rapini Marinade Salad

Rapini served with Strawberry Goat Cheese Crostini

Fresh Rapini/Broccoli Rabe

Bright green rapini with garlic slices

1 bunch Rapini/Broccoli Rabe

4 large cloves garlic, peeled and sliced thin

1 Tablespoon olive oil

1-2 Tablespoons thick aged balsamic vinegar

Sheeps milk cheese, shavings, optional

Crusty bread, optional

• Prepare a large container of ice and water and set aside.
• Cut off any discolored stem ends and wash rapini in water.
• Bring a large pot of water to a boil and drop rapini in.
• Keep rapini in the hot water for 1 minute (blanch). Drain immediately and place rappini in ice water bath. Rapini should be crisp tender and bright green color.
• After rapini is chilled, drain well and wrap in paper towels to soak up extra water.
• Place in a container and toss in garlic. Drizzle lightly with olive oil.
• Toss, cover and refrigerate.
• May be served as long stalks or cut into 2 inch pieces. Serve cold or room temperature
• Also may be served on a slice of toasted crusty bread. Drizzle balsamic. Top with large shavings of sheeps milk cheese.