Make-Ahead Broccoli Rabe Salad with Mozzarella
Where are my broccoli rabe lovers at?! This easy, make-ahead broccoli rabe salad with mozzarella is a total showstopper. After a quick blanch to remove the bitterness, it's tossed with creamy mozzarella cheese, sweet roasted red peppers, and crunchy toasted pine nuts. Tossed in a zesty and citrusy balsamic vinaigrette, this is a perfect side dish to accompany any Italian meal. I particularly love to serve it alongside roast chicken. Gluten-free and Vegetarian.
Servings: 8 servings
Calories: 167kcal
Ingredients
For the salad
- 2 large bundles broccoli rabe, ends trimmed
- 2 Tbsp kosher salt
- 8 oz mozzarella cheese, fresh, not shredded
- 6 oz roasted red peppers, cut into 1-inch strips
- ¼ cup pine nuts toasted
- ½ mediium lemon, zested, plus 1 Tbsp fresh lemon juice
For the salad dressing
- 3 Tbsp extra virgin olive oil
- 1 Tbsp aged balsamic vinegar
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ medium shallot, peeled and finely chopped
Instructions
- Blanch the broccoli rabe. Bring a large pot of water to a rapid boil, then season with 2 Tbsp kosher salt. Add the trimmed broccoli rabe, then cook for 3 minutes. While it’s cooking, prepare an ice bath. Place cold water and ice in a large bowl. When the timer goes off, use tongs and immediately transfer the broccoli rabe to the ice bath to shock it and stop the cooking. Cool for 5 minutes.
- Make the dressing. In a small bowl, combine 3 Tbsp extra virgin olive oil, 1 Tbsp aged balsamic vinegar, 1 tsp Dijon, ½ tsp kosher salt, and ¼ tsp black pepper. Whisk well. Stir in ½ chopped shallot.
- Assemble the salad. Drain the broccoli rabe, squeezing out as much water as possible, then transfer it to a cutting board. Chop into 1-2-inch pieces, then place in a large bowl. Using your hands, tear the mozzarella into small bite-size pieces, then add directly to the bowl. Add chopped roasted red peppers and ¼ cup of toasted pine nuts.
- Dress the salad. Squeeze half of a lemon on top, then pour on the dressing. Give the salad a good toss, then taste and adjust seasoning as needed. I like to transfer to a large serving bowl before sprinkling with flaky sea salt. Enjoy hot or room temperature!
Notes
- To make-ahead: You can prepare the broccoli rabe and the dressing in advance. Store the broccoli rabe and dressing separately in the fridge, and combine a few hours before serving for maximum freshness.
- Store: Store leftover salad in an airtight container in the refrigerator for 3-4 days. The salad may lose a bit of its crunch, but the flavors will still be delicious.
- Reheat: This salad is best enjoyed fresh or at room temperature, but if you prefer it warm, gently reheat it in a skillet over medium heat until just warmed through.
- I do not recommend freezing this salad.
Nutrition
Serving: 0.5cup | Calories: 167kcal | Carbohydrates: 3g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 2366mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 311IU | Vitamin C: 10mg | Calcium: 156mg | Iron: 1mg
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