Broccoli Rabe & Roasted Radish Salad



1 bunch broccoli rabe

1 bunch Easter egg radishes, sliced into wedges

1/2 head red leaf lettuce, leaves torn

3-5 spring onions, chopped

1/2 lime

Olive oil

Kosher Salt

Freshly ground black pepper

Toasted Garlic Drizzling Oil


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Remove leaves from the broccoli rabe, then wash and spin them dry in a salad spinner. Place in a large bowl and set aside. Snip the tender flowering tops along with a couple of inches of tender stem from the stalks. Rinse and pat dry.  The stems and stalks of the broccoli rabe plant are also edible, but sometimes somewhat woody and fibrous.  If so, use in stock or chop and add to soups.

Place the rabe tops and chopped radishes on a baking sheet and toss with a little olive oil. Season with kosher salt, black pepper, and a drizzle of freshly squeezed lime juice.


Bake at 375 degrees for about 20-30 minutes, or until the vegetables begin to brown.  Check halfway through and remove the broccoli rabe tops first if they cook more quickly. When the vegetables are cooked, remove from the oven and let cool to room temperature.

While the radishes and rabe flowers are cooking, pour a little Toasted Garlic Drizzling Oil on the rabe leaves and massage or rub the oil vigorously into the leaves until they soften and turn dark green. Season with a little kosher salt. Toss with red leaf lettuce, chopped spring onions, and the cooled roasted radishes. Serve with your favorite vinaigrette and garnish with roasted broccoli rabe flowers.