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Grilled Rapini Salad

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Rating: 5
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Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 4 minutes
This panzanella style salad is a new idea to bring to your next backyard get together. Rapini offers up a slightly mustardy flavour to the salad and grilling it chars it enough to add texture and taste to the dish.

Ingredients:

Instructions:

  1. In a pot of boiling water, blanch rapini for 4 minutes. Drain well and pat dry. Toss rapini with 2 tbsp (30 mL) of the oil. Place on greased grill over medium high heat and grill, turning occasion-ally for about 6 minutes or until lightly charred. Remove to cutting board and let cool slightly.
  2. Meanwhile, grill bread for 3 minutes, turning once or until lightly crisp and grill marked. Chop rapini and bread into bite size pieces and spread onto platter. Toss with garlic and salt. Sprinkle with tomatoes and parmesan.
  3. In a small bowl, whisk together remaining oil and vinegar. Drizzle over top of salad and sprinkle with basil to serve.
Nutrition Facts
Grilled Rapini Salad
Amount Per Serving (126g)
Calories 270 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 450mg 19%
Total Carbohydrates 29g 10%
Dietary Fiber 2g 8%
Sugars 0g
Protein 5g 10%
Vitamin A 20%
Vitamin C 15%
Calcium 4%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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