Pecorino Citrus Rapini
Light and zesty, this salad is delicately flavoured with Pecorino Romano – an aged, sheep's-milk cheese
Loading ...April 8th, 2012
Recipe by Paula Bowman Photography by Michael Alberstat Food Styling by David Grenier
Servings
4Prep Time
10 minutesCook Time
10 minutesIngredients
- 1 bunch rapini, thick ends trimmed, cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 5 cloves garlic thinly sliced
- 1 tablespoon lemon juice
- 1/4 Cups freshly grated Pecorino Romano
Directions
Wash rapini and leave slightly wet.
Heat oil in a large pot over medium heat. Add garlic and cook until golden brown and fragrant, about 1 minute. Remove from pan using a slotted spoon and set aside.
Add rapini to pan, cover, stirring occasionally until stems are tender, about 5 minutes. Add lemon juice and season with salt and freshly ground black pepper. Mix in reserved garlic and sprinkle with cheese.
Nutrients Per Serving
Nutrients per serving: 122 calories, 9 g fat, 6 g protein, 5 g carbs, 3 g fibre. Excellent source of folate and vitamin C.
