Grilled Rapini Salad

Name: Grilled Rapini Salad
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
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)

Sep 9, 2019

Grilled Rapini Salad

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.

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Prep Time 15 mins

Cook Time 4 mins

Total Time 19 mins

Course Appetizers, Salads, Side Dishes

Servings servings

Calories 270 kcal

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.

Notes

Recipe developed by Emily Richards

Nutrition

Serving: 126gCalories: 270kcalCarbohydrates: 29gProtein: 5gFat: 14gSaturated Fat: 1gSodium: 450mgFiber: 2gVitamin A: 1000IUVitamin C: 12.4mgCalcium: 40mgIron: 2.7mg

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