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Prepare the Croutons

  • Rye bread, cut in 2.5 cm cubes 2.3 kg
  • Olive oil 60 ml
  • Salt and Pepper, to taste

Prepare the Broccoli Rabe

  • Broccoli rabe, blanched 3 bunches
  • Olive oil 30 ml
  • Garlic cloves, thinly sliced 3 each
  • Salt and Pepper, to taste

Prepare the Salad

  1. Prepare the Croutons

    • Toss croutons with olive oil, salt and pepper. Bake at 180°C until crisp. Set aside.
  2. Prepare the Broccoli Rabe

    • Cut blanched broccoli rabe into 5 cm pieces. Sauté in oil with sliced garlic. Season to taste. Cool.
  3. Prepare the Salad

    • For each portion, combine 230 g croutons with 156 g broccoli rabe, 15 g shaved fresno chile, 200 g tomatoes, 75 g cup cucumber, 6 g scallions and 25 g shaved pecorino with 120 g Hellmann’s Charred Tomato and Garlic Dressing. Season with salt and pepper. Let stand 15 minutes before plating.