Broccoli Rabe and Apple Salad with Pecans

A simple salad that combines the slightly bitter, peppery flavor of broccoli rabe with the sweet crunch of apples and the toasty nuttiness of pecans. The dressing is a simple vinaigrette made with apple cider vinegar, Dijon mustard, and olive oil.

I first had this salad at a restaurant in the East Village a few years ago. I was immediately drawn to the combination of flavors and textures, and I've been making it ever since. It's a great way to use up leftover broccoli rabe, and it's also a healthy and refreshing side dish.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 bunch broccoli rabe, chopped
• 1 apple, chopped
• 1/2 cup pecans, toasted
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. In a large bowl, combine the broccoli rabe, apple, pecans, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Toss to coat.
2. Serve immediately or refrigerate for later.

Why It Works

• The broccoli rabe provides a slightly bitter, peppery flavor that is balanced out by the sweetness of the apples and the toasty nuttiness of the pecans.
• The vinaigrette is simple but flavorful, and it helps to bring all of the ingredients together.
• This salad is a great way to use up leftover broccoli rabe, and it's also a healthy and refreshing side dish.