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SPICY OIL prep:.
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In a small saucepan over low heat, combine olive oil, red onion slices and red pepper flakes.
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Bring to a simmer and heat for 5 minutes.
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Remove pan form heat and let cool.
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You will make the dressing once this is cooled.
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Once cooled, strain the oil.
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Discard the onion & dried peppers.
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See below.
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BROCCOLI RABE prep:.
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In a large bowl, prepare and ice water bath.
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Trim off stems from the broccoli rabe about 1/2 way up.
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Fill a saucepan 3/4 full with water and bring to a boil.
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In 2 batches, add the broccoli rabe and blanch until bright green and stems slightly softened, about 1 minute.
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Drain immediately and immerse in the ice water bath to halt the cooking.
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Drain again, and pat very dry with paper towels.
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BLOOD ORANGES prep:.
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Cut the top and bottom off the blood orange to expose the inner section ends.
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Stand the orange upright.
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With a sharp knife, slice off the skin and pith by following the contours of the orange.
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Holding the fruit over a bowl, carefully cut along both sides of the membranes between the sections to remove a section / wedge of the fruit.
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Save the scraps and squeeze the juice into the bowl.
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In a large bowl, add the orange sections to the broccoli rabe.
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DRESSING prep:.
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Put the vinegar in a small glass bowl.
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Strain the oil, discard the onions & pepper.
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Whisking constantly, gradually drizzle the spicy oil into the vinegar.
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Season to taste with salt, black pepper if desired.
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I added a pinch of salt.
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Check the level of heat from the red pepper flakes before adding any black pepper.
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I omitted it.
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Serve the dressing over the broccoli rabe and orange segments, toss to coat and serve.
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Serve at room temperature.
