Ingredients with Measurements:
- 1 bunch of rapini, trimmed and chopped
- 1 can of white beans, drained and rinsed
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of sun-dried tomatoes, chopped
- 1/4 cup of Kalamata olives, pitted and chopped
- 1/4 cup of feta cheese, crumbled
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of extra-virgin olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed: None
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the rapini and blanch for 2-3 minutes until tender-crisp. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the rapini, white beans, red onion, sun-dried tomatoes, Kalamata olives, and feta cheese.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or refrigerate until ready to serve.
15 minutes
Temperature: Room temperature or chilled
Serving size: 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 11mg
- Sodium: 620mg
- Carbohydrates: 17g
- Fiber: 5g
- Sugar: 3g
- Protein: 8g
Substitutions for ingredients:
- Rapini can be substituted with broccoli rabe or kale.
- White beans can be substituted with chickpeas or cannellini beans.
- Red onion can be substituted with shallots or scallions.
- Sun-dried tomatoes can be substituted with roasted red peppers or cherry tomatoes.
- Kalamata olives can be substituted with black olives or green olives.
- Feta cheese can be substituted with goat cheese or Parmesan cheese.
- Lemon juice can be substituted with red wine vinegar or balsamic vinegar.
- Olive oil can be substituted with avocado oil or grapeseed oil.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Top with toasted pine nuts or almonds for added crunch.
- Swap out the feta cheese for blue cheese or gorgonzola for a stronger flavor.
- Add a teaspoon of Dijon mustard to the dressing for a tangy kick.
- Drizzle with honey for a touch of sweetness.
Tips and tricks:
- Make sure to blanch the rapini for only 2-3 minutes to prevent it from becoming mushy.
- Rinse the white beans under cold water to remove any excess starch.
- Use a good quality extra-virgin olive oil for the dressing.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a crusty baguette or garlic bread.
Troubleshooting advice:
- If the rapini is too bitter, blanch it for an extra minute or two to mellow out the flavor.
Food safety advice:
- Make sure to rinse all of the vegetables and beans thoroughly before using.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Rapini, also known as broccoli rabe, is a leafy green vegetable that is popular in Italian cuisine.
- White beans are a staple in Mediterranean cooking.
Flavor profiles:
- This salad is savory, tangy, and slightly salty.
Serving suggestions:
- Serve as a side dish or a light lunch.
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Region: Italian