Grilled Broccoli Rabe With Cider Vinaigrette - 6g Carbs, 3g Fiber, 3g Sugar
The Washington Post, November 20, 2011
Tested by Jeff Donald for The Washington Post.
Adapted from a recipe on Epicurious.com.
Course: Side Dish
Features: Meatless, Healthy, Holiday, Grilling (Thanksgiving)
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: 8
3/4 cup fresh apple cider
2 1/2 Tbsp apple cider vinegar
1 to 2 Tbsp finely chopped shallot
3/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup extra-virgin olive oil
2 lb 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.
Servings: 8
Nutrition per Serving:
100 Calories, 7g Fat, 1g Saturated Fat, 0mg Cholesterol, 260mg Sodium,
6g Carbs, 3g Dietary Fiber, 3g Sugar, 4g Protein
