Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Yield 4 servings

Ingredients

  • 1 bunch Rapini ends trimmed
  • 1/4 cup Canola Oil divided
  • 4 slices Rustic Bread 1/2 inch thick
  • 2 cloves Garlic minced
  • 1/4 tsp Salt
  • 1/2 cup Grape Tomatoes halved
  • 1/4 cup Parmesan Cheese shaved
  • 2 tbsp Red Wine Vinegar
  • 2 tbsp Basil fresh, chopped

Instructions

  • 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.
  • 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.
  • 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
Serving Size
 
126 g
Amount per Serving
Calories
270
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
1
g
6
%
Sodium
 
450
mg
20
%
Carbohydrates
 
29
g
10
%
Fiber
 
2
g
8
%
Protein
 
5
g
10
%
Vitamin A
 
1000
IU
20
%
Vitamin C
 
12.4
mg
15
%
Calcium
 
40
mg
4
%
Iron
 
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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