Broccoli Raab Vinaigrette

1. 1

   Trim the tough stems from the broccoli and discard.

2. 2

   Cook the broccoli raab in a large pot of boiling salted water until tender, 10 to 13 minutes.

3. 3

   Drain well.

4. 4

   In a small jar, combine the vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper and shake until the salt dissolves.

5. 5

   Add the oil and shake again to combine.

6. 6

   Toss the broccoli, chopped red onion and red-wine vinaigrette together. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.