The grilled flavor adds a rustic touch to the broccoli rabe, while the cider vinaigrette provides a brightness that contrasts nicely with the heavier Thanksgiving sides such as mashed potatoes.
Make Ahead: The dressing can be refrigerated for up to 3 days. The broccoli rabe can be grilled and dressed 2 or 3 hours before serving, covered with plastic wrap and served at room temperature.
Servings: 6 - 8
- 3/4 cup fresh apple cider
- 2 1/2 tablespoons apple cider vinegar
- 1 to 2 tablespoons finely chopped shallot
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- About 2 pounds broccoli rabe
Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Cook the apple cider in a small saucepan over medium heat until it has reduced to about 2 tablespoons; this should take 5 to 8 minutes, so adjust the heat as needed. Cool to room temperature.
Whisk together reduced cider syrup, vinegar, shallot (to taste), salt and pepper in a medium bowl, then add 2 tablespoons of the oil in a slow, steady stream, whisking to form an emulsified vinaigrette.
Rinse the broccoli rabe, dry it thoroughly and place in a large mixing bowl. Toss it with the remaining 2 tablespoons of oil until evenly coated. Place on the grill grate and cook uncovered for 2 to 3 minutes, until lightly charred, then use tongs to turn it over and cook on the second side for 2 to 3 minutes.
Transfer to a platter. Drizzle the cider vinaigrette on the broccoli rabe. Toss gently to coat. Serve warm or at room temperature.
Adapted from a recipe on Epicurious.com.
Tested by Jeff Donald.
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