Broccoli Rabe and Amba Aioli
Tender stems and charry leaves of grilled broccoli rabe get a delicious finish with Amba Aioli and smokey sweet Cataluña walnuts.
Category
Side Dish
Servings/Yield
4
Author
Helen Park
Tender stems and charry leaves of grilled broccoli rabe get a delicious finish with Amba Aioli and smokey sweet Cataluña walnuts.
Ingredients
1 8’x18” piece of heavy duty foil
2 bunches broccoli rabe, washed and trimmed
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Olive oil for grilling
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Salt to taste
-
Pepper to taste
½ cup Amba Aioli
2 Tbsp water
½ cup Cataluña Walnuts
Directions
Preheat the grill to high heat.
Season the broccoli rabe with olive oil, salt, and pepper making sure to massage the pieces to coat thoroughly.
Stir the water into the Amba Aioli to combine well and make the aioli into a sauce.
Fold the piece of foil in half to make a 4”x18” piece and lay on the top of the grill where the blossom end of the broccoli rabe will cook.
Lay the seasoned broccoli rabe in a single layer, flipping as needed, to grill the stems halfway.
Remove the foil and finish grilled the broccoli rabe, turning as needed.
Remove to a clean platter and garnish with Amba Aioli sauce and Cataluña Walnuts.
Recipe Note
Recipe Notes
The broccoli rabe can also be roasted in the oven at 400°F. I suggest cutting the broccoli rabe in half lengthwise and starting the stems in the oven first, adding the tops halfway through.
Here are the Amba Aioli and Cataluña Walnuts recipe for reference. (You could also substitute chopped, toasted walnuts.)
Variations and Ideas
The broccoli rabe can be substituted with asparagus, zucchini, carrot, or a blend of your favorite grilling items.
Usage Ideas
The grilled broccoli rabe makes a great side dish for grilled meat, fish or served with a warm potato or grain salad to make a main dish.
Questions? Contact helen@laboiteny.com
